EASY PIE CRUST

Steps:

• In a mixer fitted with a paddle attachment, mix the 4 1/2 cups flour, salt, and sugar for 1 minute.
• Add the butter and mix just until it's a crumbly, sandy mixture.
• The pieces of butter should still be visible.
• In a small bowl, stir the water and vinegar together.
• With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms.
• Again, the bits of butter should be visible.
• Turn the dough out onto a work surface, divide the dough in half, and shape it into 2 round, flat disks.
• Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
• Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
• Don't worry if the edges split a bit; concentrate on getting a good circle going from the center.
• If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
• Instead, put it back in the refrigerator for 15 minutes to firm the butter up.
• Keep rolling until the circle is at least 2 inches larger than the pan.
• If the dough tears a bit, don't be concerned; it's easily repaired.
• Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.
• Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
• Leave the edges of the bottom crust hanging over the rim.
• Roll out the second piece of dough into a circle about 12 inches in diameter.
• Line a sheet pan with parchment or waxed paper.
• Roll the dough up onto the rolling pin, then unroll it onto the sheet pan.