Bakery-Style Extra-Flaky Pie Crust @WickdConfectionsThe secret to that golden, flaky crust? Apple cider vinegar + cold butter + lamination. Save this for your spring pies. Ingredients: - 1 tbsp sugar- 1 tsp salt - 3 cups (360g) all-purpose flour- divided 1 cup (227g) cold unsalted butter, cubed and divided, plus grated frozen butter (optional)- 1 tbsp apple cider vinegar 3–5 tbsp (45–75ml) ice water Instructions: Pulse the sugar, salt, and 1½ cups of the flour. Add half of the butter → pulse until crumbly. Add the remaining flour + butter → pulse until distributed, about 2 times (keep butter visible). Mix together the vinegar + ice water → drizzle into the flour mixture, and pulse until the dough just holds. Turn the dough out onto a work surface, roll into an 8 x 12-inch rectangle, and fold in thirds like a letter. Repeat 2–3x for layers. (Optional: Add grated frozen butter during folds for extra flake.) Shape into a disc, wrap in plastic wrap, and chill in the fridge for 1 hour or up to 3 days. Pro tips: Cold dough = flaky layers Chill before baking Blind bake at 375°F for 15 min + 5–10 min uncovered for crisp crust Makes 2 (9-inch) crusts Save this and stop playing with your pie crust!#pie #piecrust #applecidervinegar