---
title: Pie Ranch Flaky Butter Pastry Crust
author: Pie Ranch
servings: 8
prep_time: 15m
cook_time: 0m
tags:
  - baking
  - pastry
  - pie-crust
  - galette
  - basics
source: Pie Ranch (Pie Ranch Crust.docx)
---

In a #large mixing bowl{}, whisk together @all-purpose flour{3%cups} and @salt{2%pinches}.

Cut cold @unsalted butter{1%cup} (2 sticks / 8 oz) into 1/2-inch cubes.

Add butter cubes to the flour. Using a #pastry blender{} or fingertips, quickly work butter into flour until butter pieces resemble pea-sized flakes and coarse crumbs.

In a small measuring cup, combine ice-cold @water{1/3%to 1/2%cup} with @apple cider vinegar{1%tsp}.

Drizzle the cold vinegar water 1 tablespoon at a time over the flour mixture, tossing lightly with a fork just until dough holds together when pressed (do not overwork).

Divide dough into two equal disks. Wrap each disk tightly in plastic wrap and refrigerate for at least ~chill{1%hour} before rolling.