This savory master dough recipe works for the following four pies. To make this dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.
Recipe information
Yield
Makes enough for two 9-10" single crust pies or 8 hand pies
Ingredients
Preparation
Step 1
Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses.
Step 2
Combine vinegar and 1/2 cup ice water in a measuring cup. Pulsing, drizzle in vinegar mixture; pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.
Step 3
Turn out dough and divide in half. Place each half on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 2 hours.
Step 4
Do ahead: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.
