All-Butter Pie Crust

Cut the butter into ½-inch (12-mm) cubes. In a liquid measuring cup, stir together the milk and vinegar. On a large clean cutting board or in a large shallow bowl, toss the flour, sugar, and salt together lightly to blend. Add the butter and cut it into the flour using a pastry blender. Work quickly and gently, using a straight up-and-down motion. Avoid using your fingers, which will warm the butter.

Once the butter is roughly the size of small peas or lentils, spread the mixture out to expose as much surface area as possible. Drizzle about half of the milk mixture over the flour, then toss the mixture together using a large spoon or bench scraper. Repeat the process with the rest of the liquid.

You should now have a dough that will just hold together when pressed against the side of the bowl, with visible bits of butter. If you need to add more liquid to bind, do so with more cold milk, adding 1 tablespoon at a time.

Cover the dough tightly with plastic wrap and refrigerate it for at least 1 hour before using, to let the gluten relax. The dough can be stored in the fridge for up to 1 week, well wrapped, or in the freezer for up to 2 months.