Cider Vinegar Pie Crust

Directions

1. 1
   Dice the butter into 16 cubes, put them on a tray and stick them in the freezer for 5 minutes.
2. 2
   In the meantime, place the dry ingredients in the food processor and whirl until blended.
3. 3
   Place the butter cubes in the processor and pulse until it resembles coarse cornmeal leaving a few pea sized butter crumbs.
4. 4
   Combine the cider with water and drizzle it into the dough with a few pulses.
5. 5
   Place the dough onto a plastic wrap and shape it into a 1/2 in thick disc.
6. 6
   Wrap it tightly and let it rest in the fridge for at least 30 minutes before use.