Butter Pie Crust

• Pour water into a bowl with apple cider vinegar. Add 8 ice cubes and set aside.
• Whisk flour, sugar and salt in a bowl. Cut in butter using a pastry cutter. Continue to cut in the butter until it is the size of peas or smaller.
• Pour in ½ cup of the ice water mixture, into the flour. Using a plastic bench scraper or a stiff spatula, mix the water and flour together until there is no loose flour.
• Dump the dough out onto a lightly floured surface. Using a bench scraper, cut the dough in half and roll each into a roll into a smooth flat disk. Wrap each disk in double cling wrap and refrigerate overnight.

Instructions for blind baking crust for a filling:

• Allow crust to sit out for about 10 minutes. Using 2 sheets of parchment paper, dusted with a little flour, roll out one of the pie dough discs.
• Carefully peel back the parchment as you ease the crust into the pie pan. Press into pan and trim edges allowing about 1 inch to hang off. Using your fingers, crimp edges of pie crust. Create a higher than usual edge as it will shrink when you bake. Place crust in freezer for at least 30 minutes.
• Pre-heat oven to 350 F. Remove pie crust from freezer, and working quickly, place a sheet of foil into crust, and add pie weights. you can also use dry beans if you don’t have pie weights.
• Bake crust at 350 F for 45-50 minutes if you are going to bake the pie further, like a quiche. Otherwise, bake for 60-75 minutes.
• Remove pie crust from oven, and lift out the pie weights by lifting up the foil. Allow crust to completely cool before filling.