AphroChic Magazine: Issue No. 11

GET THE BOOK
Reprinted with permission from Life is What You Bake
It: Recipes, Stories & Inspiration to Bake Your Way To
the Top by Vallery Lomas. Photographs copyright ©
2021 by Linda Xiao. Published by Clarkson Potter, an
imprint of Penguin Random House.
Flaky Pie Crust (makes enough for 2 pie crusts or 1 double-crust pie)
2½ cups (300g) all-purpose flour
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 cup (2 sticks/226g) cold unsalted butter, cut into 1-inch slices
1 ⁄3 cup (80ml) ice cold water, or more as needed
2 tablespoons (30ml) apple cider vinegar
1. Add the flour, sugar, and salt to the bowl of a food processor, or a large bowl if
using a pastry blender. Pulse or whisk until the mixture is combined.
2. Add the butter and pulse until most of the butter is broken into pea-size pieces,
about 15 pulses. There will be some larger pieces of butter, and that’s a good thing. If
using a pastry blender, blend the butter until it’s pea size.
3. Add the cold water and vinegar to a cup and pour the liquid over the crumbly
flour-butter mixture. Pulse until it looks like tiny clumps (like space dots ice cream),
and there are no large pockets of flour. If using a pastry blender, use a large rubber
spatula for this step, folding until no large pockets of flour remain.
4. Tip the mixture onto your work surface and use a light touch to gather the dough
together and pat it down until it’s about 1 inch thick. Fold the dough in half, then
pat it back down to a 1-inch block. Repeat twice, then pat and gather the dough into
2 round disks, smoothing the sides so they aren’t dry and crumbly. Wrap the disks
tightly in plastic and let them rest in the refrigerator for at least 30 minutes, and up
to 3 days. The dough can be frozen for up to 1 month and defrosted in the refrigerator
between 1 and 3 days.
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