Page 34 - United States of Pie

Rich and Buttery Pie Dough

I am not one of those bakers who swears off shortening; it has its
merits. But there are times when I desire the richness of an all-butter
crust, and when I do, this is the crust I turn to. All-butter piecrust can
be a little finicky. While the same rules apply when making this
dough—the colder the dough stays, the better—you may find the

finished product difficult to roll out. The cold dough is too stiff, and
needs to rest at room temperature before it can be easily played
with. Leave it on the counter for around fifteen minutes prior to
rolling. Butter dough doesn’t hold crimping or fluting as well as
shortening-butter dough. Know this going in, but don’t fret: I
guarantee a sumptuous-tasting final product.
Unlike standard pie dough, this dough is made with cold milk, an

egg yolk, and a bit of cider vinegar. The milk lends the dough a
richness that water can’t, and the egg yolk further ups the ante and
lends a sunny hue. The vinegar imparts tang and inhibits the gluten
in the flour from forming, which ensures a flaky and flavorful crust.

Makes enough for one 9-inch double-crusted pie or two 9-inch pie
shells

2 cups all-purpose flour

2 tablespoons sugar
1 teaspoon kosher salt
2 teaspoons apple cider vinegar
12 tablespoons (1½ sticks) unsalted butter, chilled, cut into ½-
inch cubes
1 large egg yolk
¼ cup cold whole milk, plus a few extra tablespoons if needed