Pie crust dough is a basic and essential preparation in the kitchens of many Latin American countries. Its origin dates back to European techniques brought during colonization, adapting over time to local ingredients. In different countries of the region, this dough goes by different names; in Mexico and Central America, it is commonly known as "masa para pay," while in Argentina and Uruguay, it is simply "pie dough." It is also popular in Chile and Peru, though it is sometimes called "shortcrust pastry." This versatile base is used for both sweet and savory recipes, making it an indispensable element in home cooking.
Its simplicity and effectiveness are the reasons why many traditional cooks prefer to continue using it, and the recipe we present is especially known for being "foolproof," which ensures a perfect result for any pie. The addition of vinegar and the resting time beforehand allow for a softer and easier-to-handle texture, ideal for crispy and uniform bases.
