Butter Pie Crust

1. 1

   Pulse the flour, salt and sugar in a food processor.

2. 2

   Add about one-third of the butter; process until the butter is combined.

3. 3

   Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs.

4. 4

   Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water.

5. 5

   Squeeze some dough between your fingers.

6. 6

   It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful.

7. 7

   (Do not overwork the dough.)

8. 8

   Turn the dough out onto a large piece of plastic wrap.

9. 9

   Wrap the dough, then press and flatten into a thin round.

10. 10

    Refrigerate 1 hour.

11. 11

    Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface.

12. 12

    Center over a 9-inch pie plate.

13. 13

    Fold in the edges and crimp as desired.

14. 14

    Refrigerate at least 30 minutes before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.