Amazing Pie Crust

Yield: Makes 2 dough disks (enough for 2 nine-inch pie crusts)

Based on a classic pâte brisée, the buttery French pastry dough used for making pies and tarts, this pie crust dough is easy to work with and wonderfully versatile.
Ingredients
3 cups all purpose flour
2 tablespoons sugar
1 3/4 teaspoons salt
1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

Preparation

Blend flour, sugar, and salt in processor. 

Add butter; using on/off turns, process until coarse meal forms. 

Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. 

Gather dough together. Turn dough out onto work surface; divide dough in half. 

Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour. 

(Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.)

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This crust is simply phenomenal and so versatile! I froze the crush up to 2 months and it was still okay. I've made 9" pies and mini-pies (using cupcake molds) with this crust and both turned out great!