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In a large metal bow whisk together the flour, sugar and salt. Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine.
Add in the vinegar and ice water and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together.
Divide the dough in half and form each portion into a flat circle. Wrap each dough with plastic wrap or beeswax wrap and refrigerate for at least an hour, or up to 3 days.