Tender and Flaky Pie Crust: The Magic of Apple Cider Vinegar

Once in a while, we eat a piece of pie and say “this is ‘to die for,’” and then wonder what it is that makes a tender, flaky, and heavenly pie crust. Making a foolproof pie crust is undoubtedly an art that comes with patience and practice; but using apple cider vinegar in your pie dough can make a big difference.

When apple cider vinegar is added to pie dough, it inhibits the formation of lengthy gluten strands and relaxes the dough, resulting in a tender and flaky pie crust. You should also use refrigerated butter (or shortening) and ice-cold water so that little pockets of fat are created as the dough is kneaded or pulsed. In the oven, these tiny fatty pockets burst and form the flaky layers. Some pie crust recipes call for lard in place of butter or shortening, and pastry flour instead of all purpose flour in order to produce an even flakier crust. A glass pie dish yields the best results. The recipe below is flavorful, easy to work with and versatile too.

Ingredients for two nine-inch pie crusts:
2-1/2 cups pastry flour
2 tablespoons sugar
1-1/2 teaspoons salt
1 cup plus 2 tablespoons (2-1/4 sticks) cold unsalted butter, diced into small cubes
8 tablespoons (or more) ice water
1-1/2 teaspoons apple cider vinegar

Directions:
1) In a food processor, blend the pastry flour, sugar, and salt.
2) Add the butter in small portions and pulse the processor on/off until the mixture is coarse in texture (pea sized pieces). Do not pulse it too fine.
3) Add the ice water and apple cider vinegar. Blend the mixture at medium speed until it comes together and forms one large ball of dough. You can add a few more teaspoons of ice water if the dough appears too dry or falls apart.
4) Turn the dough onto your work table and gently knead it, being careful not to over-mix as it will destroy the fatty pockets in the dough.
5) Divide the dough in two and form each half into a ball, then flatten them to form two disks. Wrap the disks of dough in plastic wrap and refrigerate for about an hour before rolling them out. You can refrigerate the pie crusts for up to two days before use, or freeze them for up to one month in a sealed plastic bag. If you decide to freeze a portion, thaw it in your refrigerator overnight before using it.