All-Butter Piecrust
Makes 1(10-inch) double piecrust
  • 1 cup (227 grams) unsalted European-style cultured butter
  • ½ cup (120 grams) whole milk
  • 1 tablespoon (15 grams) apple cider vinegar (or any light-colored, mild vinegar)
  • 3 cups (375 grams) unbleached all-purpose flour, chilled
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  1. Cut butter into ½-inch cubes (a bench scraper is perfect for this, but a sharp knife works well, too), and return to refrigerator or freezer to cool.
  2. In a liquid measuring cup, stir together milk and vinegar. Refrigerate until ready to use.
  3. On a clean flat surface or in a large shallow bowl, toss together flour, sugar, and salt. Add butter to dry ingredients, and using a pastry blender, cut butter into flour mixture with speed and patience, until it has been reduced to small pea-sized chunks. Spread mixture out gently to expose as much surface area as possible, then gently drizzle about half of milk mixture over flour mixture, trying to cover as wide an area as you can. Using bench scrapers or a large spoon, toss flour mixture over the liquid (don’t stir, just lightly toss), spread everything out again, and repeat process with second half of liquid. You should now have a dough that will just hold together when pressed against the bowl, with visible little chunks of butter. If you need to add more liquid to bind it, do so with more cold milk, adding 1 tablespoon at a time until you reach the right texture. It’s not an exact science, as everything from the humidity in the air to the dryness of your flour will affect the consistency of your dough. Once you’ve reached your goal, wrap dough tightly in plastic wrap, and refrigerate for at least 1 hour. Dough will keep refrigerated for up to 1 week, well wrapped, or frozen for up to 2 months.
Recipe by Bake from Scratch at