Sister Pie's All-Butter Pie Dough

My first attempt at making pie crust! Usually I just buy Pillsbury ready to roll pie crust. This recipe definitely takes more time than Pillsbury, including 1-2 hours in the fridge, and 15 minutes in the freezer, but it does taste good! The tip about freezing the dough after rolling it onto the pie pan, and using the weights was really helpful!

To blind bake the pie, you can do this after it's been rolled out and sat in the freezer for at least 15 minutes. You also put tin foil on top and 1.5-2 lb of dry beans on top of the foil and put that onto your pie. First time, I baked in my upper non-convection oven for 25 min at 425 and it was fine. Second time, I baked for 25 min at 425 at bottom convection oven, and it burned more than I wanted to. If using bottom convection oven, bake for 20 min and check.


All Butter Pie Dough (Makes 2 discs, enough for one 9 inch double crust lattice topped or full top pie or two 9 inch single-crust pies) ~from Sister Pie

Ingredients
2 1/2 cups all purpose flour

1 teaspoon granulated sugar

1 teaspoon kosher salt

1 cup (2 sticks) unsalted European style butter, straight from fridge

1/2 cup ice-cold water-vinegar mixture (combined 1 cup water and 2 tablespoons of apple cider vinegar, but only used 1/2 cup of this mixture)

Directions

1. In large stainless steel bowl, combine the flour, sugar, and salt.
2. Place the sticks of butter and bowl, and coat with flour mixture. Using the pastry cutter and keep cutting the butter. 
3. Use both hands and pastry cutter to combine the flour mixture and butter. 
4. Add the water/vinegar mixture there and combine quickly so everything combined. 
5. Separated out into 2 discs (~ 690 g total, so 345 grams each) and wrapped in saran wrap. Supposed to store in fridge for 2 hours, but I only stored for 1 hour. 
6. Rolled out dough with some flour and placed on pie crust. Next time, need to roll out the dough more so can have enough for crust. last time I didn't roll it out wide enough. 
7. fold the rolled dough in half and put it in the pie crust. 
8. Crimp crust. 
9. Place pie crust in freezer for min 15 min.
10. Take pie crust out of freezer, and added 2 pounds dried pinto beans in tin foil on top of pie crust
11. Baked at 450 degrees F for 25 min. Waited 5-10 min before removing foil.