Butter Pie Crust

Directions

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.