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In a large mixing bowl, combine the all-purpose flour, granulated sugar (or vanilla bean sugar), and salt. Whisk together until well combined.

Ensure your butter is very cold. If not already, place the cubed butter in the freezer for about 15 minutes to chill thoroughly.

Add the very cold, cubed butter to the dry ingredients. Using your hands, a pastry blender, or a fork, work the butter into the flour mixture. The goal is to break down most of the butter into pea-sized pieces, but leave some larger, lentil-to-bean sized chunks. These larger pieces are key to a flaky crust.

Pour in the apple cider vinegar and the optional vanilla bean paste. Gradually add 7 tablespoons of ice water, mixing gently with a spatula or your hands. Continue mixing until the dough just begins to come together. If the dough is too dry and crumbly, add additional ice water, 1 tablespoon at a time, until it forms a cohesive ball. Be careful not to overmix, as this can develop the gluten too much and result in a tough crust.

Transfer the dough onto a piece of parchment paper. Gently press the dough into a flat disc, about 1-inch thick. Wrap the disc tightly in the parchment paper, then again in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days, to allow the gluten to relax and the butter to firm up.

When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to roll. Lightly flour your work surface and a rolling pin, then roll the dough out to your desired thickness and size for your pie.


In a large mixing bowl, combine the all-purpose flour, granulated sugar (or vanilla bean sugar), and salt. Whisk together until well combined.

Ensure your butter is very cold. If not already, place the cubed butter in the freezer for about 15 minutes to chill thoroughly.

Add the very cold, cubed butter to the dry ingredients. Using your hands, a pastry blender, or a fork, work the butter into the flour mixture. The goal is to break down most of the butter into pea-sized pieces, but leave some larger, lentil-to-bean sized chunks. These larger pieces are key to a flaky crust.

Pour in the apple cider vinegar and the optional vanilla bean paste. Gradually add 7 tablespoons of ice water, mixing gently with a spatula or your hands. Continue mixing until the dough just begins to come together. If the dough is too dry and crumbly, add additional ice water, 1 tablespoon at a time, until it forms a cohesive ball. Be careful not to overmix, as this can develop the gluten too much and result in a tough crust.

Transfer the dough onto a piece of parchment paper. Gently press the dough into a flat disc, about 1-inch thick. Wrap the disc tightly in the parchment paper, then again in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days, to allow the gluten to relax and the butter to firm up.

When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to roll. Lightly flour your work surface and a rolling pin, then roll the dough out to your desired thickness and size for your pie.
