• In a 1 cup measuring cup, add water, vinegar, and a few cubes of ice. NOTE: You will not use all of the water. Set aside until you are ready to add.
• In a large mixing bowl, add flour and salt and stir to combine.
• Once combined, take your cold butter and cut it into 1/2 inch cubes.
• Next, add your cold butter cubes to your flour and salt, and, using your hands, begin cutting the butter into the dough. (To do this, you either use a pastry blender, or you can pinch the butter into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and butter between your hands and letting it fall back into the bowl.) Mix until the flour and butter have combined to create a sandy texture with a few pea-sized lumps of cold butter remaining intact throughout the mixture.
• NOTE: It is very important that you do not overwork your butter while cutting it into your flour, as it will begin warming up. You want your butter to stay as cold as possible throughout this entire process.
• Once you have achieved the proper texture, you can begin adding your water. Do not add it all at one time, but begin with 2-3 tablespoons, mixing as you go.
• Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.
• Once you have added as much water as you need, evenly divide your dough into 3 equal balls and set them aside. If you do not wish to use all 3 balls of dough, tightly wrap them in plastic wrap, and place them in the freezer to hold for up to 2 months!
• To roll your dough, dust the surface of your counter generously with flour, and, taking your first ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.
• Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it stays at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.
• Once your dough has been rolled, gently fold it in half and transfer it to your 9 inch pie pan. Allow 2 inches of crust to hang over the edge of your pie pan (if you have more than 2 inches, trim it off with a sharp knife).
• Gently tuck the excess 2 inches of crust under itself, allowing it to form a ridge around the edge of your pie pan. Using whatever technique you prefer, gently crimp a decorative edge around your pie crust and set aside to prepare for your pie filling.

To Par-Bake Your Crust:

• Pre-heat your oven to 425 degrees F. Place your pie crust into your pre-heated oven and bake for 7- 10 minutes, or until the crust has started to dry slightly, but isn’t fully cooked.
• Remove your crust from the oven and fill it with the pie filling of your choice before placing the pie back into the oven to continue baking. (Do not forget to turn down the oven temperature as needed per pie recipe).

To Blind Bake Your Crust:

• To fully bake your pastry crust before adding your filling, pre-heat your oven to 425 degrees F.
• Line your uncooked pie crust with parchment paper, and fill it with either dry beans, or pie weights. Place your pie crust into your pre-heated oven, and bake for 12-15 minutes, or until the crust has cooked completely and is golden brown and flakey.
• Remove your crust from the oven and allow it to cool completely before removing the parchment and pie weights. Once filled, fill it with the pie filling of your choice.