This pie dough is easy to make and tastes pretty much perfect for a US-style pie (with crust below and above the pie). Plus, the leftover dough can be stored in the fridge for later use.

• 300 grams of flour
• 20 grams of sugar (optional)
• 227 grams of salted butter (get it out of the fridge as soon as you start to raise its temperature and make your job easier)
• 53 grams of water
• 8 grams of apple cider vinegar (needs testing to see how impactful it is)

• put the flour in a large bowl
• add the sugar
• add the butter diced or sliced into thin slices (to simplify the mixing)
• with one hand mix the dough until you get a crumbly/flaky consistency
• add half of the water plus the vinegar and mix
• add the leftover water and mix into a ball
• cut the ball in two and refrigerate for 30 minutes while you prepare the fillings

• You might want to prebake the bottom of our pie (for a European-style pie) or let your pie cook for a long time.
• once the pie is assembled, you can brush the top with some milk (to get a slight shine after cooking) and sprinkle a generous amount of sugar

All the credit goes to Chef John’s easy homemade pie crust. I barely added sugar, used salted butter, and translated the measurements to grams.