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1
In a mixer fitted with a paddle attachment, mix the 4 1/2 cups flour, salt, and sugar for 1 minute.
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2
Add the butter and mix just until it's a crumbly, sandy mixture.
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3
The pieces of butter should still be visible.
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4
In a small bowl, stir the water and vinegar together.
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5
With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms.
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6
Again, the bits of butter should be visible.
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7
Turn the dough out onto a work surface, divide the dough in half, and shape it into 2 round, flat disks.
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8
Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
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9
Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
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10
Don't worry if the edges split a bit; concentrate on getting a good circle going from the center.
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11
If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
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12
Instead, put it back in the refrigerator for 15 minutes to firm the butter up.
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13
Keep rolling until the circle is at least 2 inches larger than the pan.
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14
If the dough tears a bit, don't be concerned; it's easily repaired.
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15
Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.
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16
Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
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17
Leave the edges of the bottom crust hanging over the rim.
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18
Roll out the second piece of dough into a circle about 12 inches in diameter.
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19
Line a sheet pan with parchment or waxed paper.
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20
Roll the dough up onto the rolling pin, then unroll it onto the sheet pan.
