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1
About an hour before beginning the recipe, place the olive oil in a plastic container.
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2
For best results, use a thin, light container, like the kind used for takeout food.
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3
Freeze the oil until it is opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet.
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4
If it gets too frozen, thats O.K.
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5
; just let it thaw a bit so that you can work with it.
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6
In a large mixing bowl, sift together the flour and salt.
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7
Working quickly, add the olive oil by the tablespoonful, cutting it into the flour with your fingers or a pastry cutter, until the flour appears pebbly.
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8
In a cup, mix together 4 tablespoons of the ice water with the apple cider vinegar.
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9
Drizzle 2 tablespoons of the water and vinegar mixture into the dough and stir, using a wooden spoon or rubber spatula.
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10
Add more water, a tablespoon at a time, until the dough holds together to form a soft ball.
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11
Take care not to knead the dough too much.
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12
Divide the dough in two.
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13
Press each half into a disk about an inch thick and place each disk between two 14-inch long pieces of waxed paper.
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14
Using a rolling pin, roll each piece into a circle about 1/4-inch thick.
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15
For a more even, uniform circle of dough, roll the pin one or two strokes outward, turn the dough a few degrees, and roll a few times again and repeat.
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16
Repeat with the other half of the dough.
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17
Refrigerate the rolled dough wrapped in waxed paper until it is ready to use, or as directed in the recipe.
