Ingredients
Equipment
Method
- In a large bowl, add the flour, sugar, and salt. Mix with a spoon to combine well.
- Add the cold butter and knead with a pastry blender or your fingertips until you have a sandy dough, with the butter in very small but still visible pieces. Work quickly to keep the butter cold. This step can also be done in a food processor.
- Add the cold water little by little along with the vinegar and mix with a rubber or silicone spatula or with your hands until the dough begins to come together. It will look slightly crumbly, but it is important not to overwork it.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up. Once it has rested, roll it out on a clean, floured surface with a rolling pin until it is circular and about 0.20 inches (5 mm) thick.
- Place the rolled-out dough in a greased 8.66 inches (22 cm) diameter pie dish and arrange it so that it covers the entire inside of the dish. If desired, you can decorate the edges by pinching them or pressing them with your fingers or using a fork to give it a decorative finish.
- At this point, you can choose to blind bake the crust, which means covering it with aluminum foil and placing some weight on top (such as beans, rice or ceramic balls) to help it keep its shape, or you can fill it directly with the desired ingredient for the filling of your choise, depending on the pie recipe you are preparing. Keep the dough refrigerated if you are not going to use it immediately, or freeze it for up to 2 months.