Basic Flaky Pastry Dough
Makes enough for 2 9 inch pies or 1 pie with a topper.
For all ingredients, please use organic. Organic butter will make a big difference in the taste.
 
14 tablespoons unsalted butter, cold (vegan butter sticks will also work)
11 1/2 ounces flour
1/2 teaspoons salt
5 tablespoons milk or water, cold (use a bit more if dough is too dry)
1 tablespoon cider vinegar
 
Put the flour and salt in the bowl of a standing mixer fitted with the paddle attachment.
Cut the butter into small pieces and add them to the flour. Mix on low speed until the mixture is crumbly and the butter pieces are roughly pea sized.
Combine the milk and vinegar. While the machine is running add the mixture to the flour and butter. Stop as soon as the dough begins to come together. Do not over mix.
Divide the dough into 2 pieces. Pat into rounds, wrap in plastic and refrigerate or freeze for at least 30 minutes. If freezing for an extended period of time, be sure to wrap tightly in plastic wrap before doing so.
If you don’t have a standing mixer, use a food processor fitted with a metal blade and use short pulses to process the dough. If you don’t have either, use a tool called a pastry blender or your fingers. If you use your fingers, be sure to work quickly to keep the butter as cold as possible.