16tablespoons(2 sticks) unsalted butter, cold and cubed
1tablespoonapple cider vinegar
½cupice water
Instructions
In a food processor, pulse flour, salt, and baking powder until blended.
Scatter butter cubes over the flour mixture and pulse until butter is in pea-sized pieces.
In a measuring cup, combine apple cider vinegar and water, and add to the flour and butter mixture, pulsing just until a dough begins to form.
Pour the mixture into a large bowl and gather into a ball of dough. Divide dough in half, and wrap each piece in a piece of plastic wrap, pushing down on the top to create a 1 inch thick disk.
Chill each disk in the refrigerator for approximately 1 hour and up to 5 days. Dough can also be frozen for up to 3-4 months.
Roll out dough as instructed by your favorite pie or tart recipe. Bake at 400 degrees Fahrenheit or at the temperature that the recipe specifies.
Notes
Makes enough dough for a 9, 10, 11, or 12 inch diameter double-crust pie