2 hours 20 minutes
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons fine sea salt
1 cup European style unsalted butter, cold and cut into ¼" - ½" cubes
2 tablespoons apple cider vinegar
2 tablespoons ice cold water
Place the flour, sugar and salt in a metal or ceramic mixing bowl with high sides and whisk together.
Cut in the butter by blending the flour mixture with either a pastry blender or by squishing the butter and dry ingredients between your fingers (just be careful that the butter doesn’t start to melt) until crumbly with pea sized granules.
Drizzle in the apple cider vinegar while mixing with a fork and mix until evenly distributed. Check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly drizzle in the ice-cold water, 1 tablespoon at a time, using the fork to mix. Test the dough by pinching it occasionally. It should hold together but not be sticky. Be careful to add only as much water as it takes to hold together. The dough will come together without much effort or deliberate packing.
Combine the dough into a large disk, gently gathering and patting it together. No need to knead, just gather and pat to ensure a flaky crust. Use a knife or bench knife to divide the dough directly in half. Then form the dough into two smaller disks. Wrap the disks in plastic or place in reusable plastic bags to chill.
Chill for at least 1-2 hours before rolling and forming. If you don't plan on using the dough the day you prepare it, store the dough in the freezer. Defrost the frozen dough overnight in the refrigerator before using or on the counter 1½ -2 hours before using. Use as directed in your favorite, pie, hand pie or galette recipes!