Air France Concorde's Perfect Pie Crust


1 1⁄2 teaspoons kosher salt
1 tablespoon sugar
2 1⁄2 cups all-purpose flour, plus more for surface
8 tablespoons cold unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
Ice water



Place the flour, salt and sugar in a medium bowl.
Whisk to combine. Add the cubed butter and toss to coat with flour

Using your thumb and forefinger gently flatten each cube of butter.
Add the apple cider vinegar and 3 tablespoons of ice water to the flour-butter mixture. Gently toss with a fork.

Continue adding 2 tablespoons of water at a time and gently tossing with a fork until the dough reaches a shaggy appearance.

Flour a work surface and turn the dough out onto it. Do not knead the dough. Using your hands, pull the shaggy dough into a round then lightly flatten.

Fold the dough in half, flatten, rotate 90° and repeat this process two more times. Cut the dough in half and form into a round. Flatten to about 1” thickness.

Wrap each round in plastic wrap and place in the fridge for 1 hour.


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