Makes one 9-inch piecrust.
As with any piecrust, the colder your ingredients, the more delicate and pleasing your pastry is likely to be. This recipe is made in a food processor; you could also use a pastry blender or two table knives to cut the butter into the flour.
2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold butter,(1 stick) cut into 1/2-inch cubes
1 teaspoon white vinegar
4 to 6 tablespoons ice water.
In the workbowl of a food processor fitted with a metal blade, combine the flour and salt; pulse for 10 seconds. Add the butter cubes and pulse until the mixture resembles coarse sand with some small lumps, 30 to 40 seconds.
Add the vinegar and 3 tablespoons of the ice water and pulse 5 to 7 times, pulsing, until the dough just barely holds together in the workbowl. If it seems dry and crumbly and won't hold together into a dough, add more water, a tablespoon at a time, until it will do just that.
Turn it out onto plastic wrap and pat the dough into a thick disk; refrigerate it for at least 1 hour and up to 2 days.
When you are ready to roll, set the piecrust dough disk out at room temperature for 10 minutes before you begin.
Roll out of the piecrust dough disk on a lightly floured surface, to a circle about 10 inches wide. Carefully transfer it into a 9-inch pie plate. Press the dough gently into the pan and trim away any excess dough, leaving about 1/2 inch beyond the edge of the pie pan. Fold the edges up and over, and then crimp the edges decoratively. Or press the back of a fork into the pastry rim, working around the pie to make a flat edge marked with the tines of the fork.
To make the crust in advance, wrap it well in plastic and refrigerate it for 2 days, or freeze it for up to 2 months.