Using a whisk, mix 1.5 cups of flour and 1 teaspoon of salt
Using just your fingertips, mix 8 ounces of butter into the flour/salt combination. The final result should look like breadcrumbs. Use caution not to overmix.
Combine the water and vinegar and then drizzle half over the flour. Continue to add the water in small increments until the dough looks shaggy. **You might not use all of the water or you might need more water depending on your climate. The key here is to add just enough so that the dough begins to come together.
Flatten the dough into a disk and then wrap in cling wrap. Let the dough rest in the refrigerator for 1 hour and up to three days.
Once the dough has rested, divide it in half.
Roll the dough out to ⅛ thickness and the desired size.
Place the dough in the baking dish and press it into place. Use your rolling pin to go over the top of the dough. Then dock the dough with your fork to create air vents.
Blind Bake: If you need a pre-baked shell you will want to do a blind bake. To do this press the dough into the desired shell. Refrigerate for several hours or overnight. Dock the dough. Preheat oven to 400 degrees. Cover the shell with parchment paper or tin foil. Fill with rice, lentils, or dried beans. Bake for 15 – 20 minutes. Remove the beans and parchment and continuing baking until the crust is just turning golden.
See the blog post for detailed instructions on every step of creating a perfect pie crust.