All-Butter Pie Dough

1. 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.

2. 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.

3. 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.

4. 4

   Do ahead: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.