The Best Damn Pie Crust Of Your Life

• ⅛  - Light Caramel Dip
• ⅛  - Vanilla Gelato
• ⅛  - Wheat dinner roll
• ⅛  - Celtuce
• ⅛  - Gluten freen cookie
• ⅛  - Low Fat Beef Bologna

Instructions

1. By hand: In a large bowl, whisk together the all-purpose flour, sugar, and Kosher salt. Toss the butter cubes in the flour to coat. Using your fingers, "rub" the butter into the flour until you have a mix of long, shaggy pieces and pea-sized chunks. Work quickly to avoid melting the butter.
2. In a food processor: Combine the all-purpose flour, sugar, and Kosher salt in the bowl of a food processor. Pulse a couple of times to combine. Add the butter cubes to the flour and toss to coat with a fork. Pulse the mixture about 8-12 times, just until the butter is pea-sized. Pour the mixture into a large bowl.
3. Combine the apple cider vinegar and ice water in a small measuring cup. Slowly drizzle the vinegar-water over the flour mixture, running your fingers through the flour to make sure everything is incorporated. Knead everything together just until you have a dry, shaggy dough.**
4. Tip the dough onto a floured surface and knead a few more times, just until the dough is smooth and there are no more dry spots. Divide the dough into 2 equal pieces. Pat each piece into a 1-inch thick disc and wrap in plastic wrap or a reusable zipper bag.***
5. Refrigerate the dough for at least an hour, preferably overnight. The dough can be refrigerated for up to 5 days or frozen for up to 2 months.****