Always trying to make the perfect pie crust and it never seems to work out...try this one.
Master 3-2-1 Flaky Pie Dough
1⁄2 pound (2 sticks) cold unsalted butter
2 1⁄2 c all-purpose flour
2 Tbsp sugar
1 tsp salt
1⁄2 c ice water
1⁄2 tsp white wine vinegar or Champagne vinegar
1. Cut the butter into 1 inch pieces and place it in the freezer to chill for 15 minutes
2. Sift together the flour and sugar into the bowl of a standing mixer fitted with a paddle attachment. Sifting eliminates lumps and aerates the mixture, making the dough tenderer and lighter. Add the partially frozen butter and the salt. Mix on low speed for 2 minutes, or until the butter is reduced to the size of broken walnut meats. Stop the machine and by hand pinch flat any large pieces of butter that remain
3. Combine the ice water and vinegar in a small bowl. Turn the mixer on low speed and add the liquid all at once. Mix just until the dough comes together, about 15 seconds. The dough should be tacky but not sticky.
4. Remove the dough from the bowl and wrap it in plastic film. Do not squeeze the dough together or overwork it. Chill for at least 1 hour. At this point, the dough will keep in the refrigerator for up to 3 days or in the freezer for 3 weeks. For freezing, however, I prefer to roll it out into sheets and wrap them airtight in plastic film first.
5. To blind-bake… place aluminum foil in pie crust and fill with dry beans for weight. Preheat oven to 425*. Adjust the rack to the lower third of the oven. Prick the bottom of the pastry a few times with a fork. Bake for 10 minutes, then turn the heat down to 350* and bake for 10 more minutes.
6. Remove from the oven and remove the faux filling and the lining. Bake for 10 more minutes or until center is golden brown. There should be no sign of moisture. Remove from the oven and cool in the pan on a rack.