Ingredients:

  • 320g all purpose flour
  • 1.5 tsp fine sea salt
  • 1 tsp granulated sugar
  • 226g frozen unsalted butter
  • 8 tbsp ice water
  • 1 tsp apple cider vinegar
  • 1 large egg
  • 1 tbsp heavy cream
  • 1 pinch flaky sea salt

Instructions:

  1. Grate the butter. Use a box grater to shred the 226g frozen unsalted butter into a chilled bowl. Note: This creates uniform petals of fat that distribute perfectly.
  2. Mix dry ingredients. Whisk 320g all purpose flour, 1.5 tsp fine sea salt, and 1 tsp granulated sugar in a large bowl.
  3. Incorporate the fat. Toss the grated butter into the flour mixture using a fork. Work quickly until it looks like coarse pebbles.
  4. Prepare the liquid. Combine 8 tbsp ice water with 1 tsp apple cider vinegar in a small measuring cup.
  5. Hydrate the dough. Drizzle the liquid over the flour one tablespoon at a time. Stop as soon as the dough holds together when squeezed.
  6. Chill the mass. Wrap the dough tightly in plastic and refrigerate for at least 30 minutes. Note: This allows the flour to fully hydrate and the butter to firm back up.
  7. Roll it out. On a floured surface, roll the dough to about 1/8 inch thickness. Ensure it's 1 inch wider than your pie dish.
  8. Drape and vent. Place the dough over your filling and cut 4-5 slits in the center. Steam needs to escape or the crust will get soggy.
  9. Apply the wash. Whisk the 1 large egg and 1 tbsp heavy cream, then brush it generously over the top. Sprinkle with flaky sea salt for texture.
  10. Bake to finish. Bake at 400°F for 30 minutes until the surface is golden and sizzles around the edges.