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1
Stir the flour, salt, and sugar together in a large bowl.
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2
Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
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3
With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
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4
Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
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5
Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
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6
Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
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7
Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
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8
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
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9
If making the double-crust version, divide the dough in half before shaping each portion into flat discs.
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10
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
