(Makes two crusts)
1 ½ cup all purpose flour
½ tsp salt
½ cup butter, cold, cut into pieces
1 tsp vinegar (white distilled)
6 tbsp ice cold water
Mix the flour and salt together in a bowl. Add the chilled butter, and cut it in with a pastry blender.
When the butter is pea sized and mixed throughout the mixture, add the vinegar, and start adding the water 1 tablespoon at a time, mixing with a fork or your hands, until the dough is formed into a ball. It should stick together nicely, but don’t make it too sticky.
Now you should have one big ball of dough. Divide the dough in two.
Chill in the fridge until the dough is cold…only for a few hours.
Then, roll out one dough ball at a time.
Roll with a rolling pin until it’s the desired size for your pie plate. Or cut into a square for a lattice top, or stencil out any other design you wish for the topping.
For really sweet fruit pies, I’ll sprinkle some sugar on the bottom crust before filling with the fruit.
If you are needing crust for something savory, just skip the sugar.
You could even add herbs of any kind.
*The vinegar makes the crust flaky. The butter makes it delicious. It took 6 tablespoons for my dough to turn out perfectly, it may take more or less, depending on the flour. I used King Arthur flour, and the results were fantastic.