Basic Pastry Dough
all units: U.S. Imperial
makes one ball/sheet
- 1 ⅓ c / 180g all-purpose flour, plus more for surface
- ¾ c / 1.5 sticks chilled unsalted butter
- ¾ tsp salt
- 1.5 tsp sugar
- 1 tbsp apple cider vinegar
- ⅓ - ½ ice water
*for gluten free crust, substitute the all-purpose flour for a gluten free flour and add 1 tsp of Xantham Gum
Add the flour, butter, salt, sugar into a large bowl and rumble the ingredients with your fingertips until it looks like crumbs, or pulse in a food processor to create the texture.
Then add the wet ingredients to form into a dough, being careful to not overwork the dough.
Once a ball is formed, chill for at least 30 minutes in the fridge.