The beauty of pie crust lies in its simplicity. Buttery, flaky, tender goodness that will take your pie from basic to baller. It's as essential to the quality of your pie as the filling, don't overlook it! A soggy or bland crust will ruin your pie and probably your life. There are also endless versions of pie crust, this particular one uses all butter as its fat source. The recipe also calls for cider vinegar but don't sweat it if you don't have it (just omit it). It will add a slight tang to your crust that may be missed though.
This recipe is adapted from Four and Twenty Blackbirds Pie Book and will make enough dough for one double crusted 9-10 inch pie or two single crusted 9-10 inch pies.
2 1/2 cups all-purpose flour
1 tsp kosher salt
1 T granulated sugar
2 sticks cold unsalted butter, cut into pieces
1 cup cold water
1/4 cup cider vinegar
1 cup ice
Stir flour, sugar and salt in a large bowl. Add cold butter and using your hands or a pastry cutter, cut the butter into the flour mixture until pea sized pieces remain. Combine the water, vinegar, and ice in a small bowl or measuring cup. Sprinkle 2 tablespoons of water mixture into the flour mixture and blend to combine. Continue adding ice water 1 or 2 tablespoons at a time until the dough comes together (I added about 10 tablespoons). It should still be fairly dry, moist enough to hold together when rolled out but by no means wet. Take the dough out of the bowl and divide in half, then shape into a flat disk (about 1/2 inch thick) and wrap in plastic. Refrigerate at least 1 hour before rolling out. When wrapped well, this pie dough will keep for 3 days chilled or 1 month frozen.