Name: Hoosier Mama All–Butter Pie Dough
Yield: Makes one double-crust pie or two single-crust pies
Ingredients: 1 3/4 (196 grams) sticks unsalted butter, divided; 1 tablespoon (12 grams) red wine vinegar; 1/2 cup (118 grams) cold water; 2 1/4 cups (333 grams) all-purpose flour; 2 1/4 teaspoons (6.5 grams) kosher salt; 1/2 tablespoon (6.5 grams) granulated sugar

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Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.

Note

Once the dough is rested, it can be stored in the refrigerator for up to 3 days, or frozen for up to 1 week.

Recipe notes

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