Flaky All-Butter Pie Crust (Single Crust)

Prep Time:15

Resting Time:30

Total Time:45

Servings: (9-inch pie crust)

Mix Dry Ingredients: In a large bowl, whisk together flour, salt, and sugar.
Cut in Butter: Add cold cubed butter and cut in with fingertips or pastry cutter until mixture resembles coarse crumbs with pea-sized pieces remaining.
Add Wet Ingredients: Stir vinegar into ice water. Drizzle over flour mixture 1 tablespoon at a time, tossing with a fork until dough just holds together when squeezed (you may not need all the water).
Wrap & Rest Dough: Turn dough onto plastic wrap; press into a disk. Wrap tightly and rest for at least 30 minutes at room temperature or in the refrigerator if your room is warm.
Roll Pastry: On a floured pastry cloth, roll rested dough to a 14-inch circle, ⅛ inch thick. Use a rolling pin sock to prevent sticking.
Transfer to Pan: dust rolled pastry lightly with flour and gently fold dough in half, then quarters; transfer to a 9-inch pie pan. Unfold and ease into dish without stretching. Trim and piece overhang to 1 inch.
For single-crust pie: Fold overhang under to form a lip; crimp edges. Proceed with blind-baking or filling as directed.

Cold Ingredients Key: Keep everything cold for maximum flakiness.
Pie Dough Cracking? Slightly cracked edges when rolling? Still workable — patch and shape.
To Scale: Double for 1 double-crust pie. Quadruple for 5 single crusts (2 double-crust + 1 single).
Time-Saver Stand mixer method (for 4x batch): Mix dry ingredients and add cubed and chilled butter. Mix on medium speed to break into mostly smaller than pea-sized pieces. Mix by hand as you add in vinegar-water. If dough is still dry add additional cold water 1 tablespoon at a time until dough sticks together. DO NOT overmix. Divide evenly into 4 or 5 disks. Rest 30 min at room temp (no fridge needed unless room is warm).