No-Fail Pie Crust III

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice-cold water
• 1 teaspoon distilled white vinegar

Directions

1. In a large bowl, combine the flour, sugar, and salt. Cut the butter into the dry ingredients with a pastry cutter, two knives, or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter.
2. In a small bowl, mix together the water and vinegar. Sprinkle the mixture over the flour mixture, stirring with a fork to combine.
3. Gather the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes before rolling out.
4. Roll out the dough on a lightly floured surface, turning and flouring the dough as needed to prevent sticking.
5. Carefully transfer the dough to a 9-inch pie plate. Trim the edges of the dough to 1/2-inch beyond the rim of the plate. Fold the edges of the dough under and crimp as desired.

Interesting Facts

• This recipe makes enough dough for a single-crust 9-inch pie.
• For a double-crust pie, double the ingredients.
• This dough can be refrigerated for up to 3 days or frozen for up to 3 months.
• This dough can also be used for tarts and quiches.