This All Butter Flakey Pie Crust recipe is easy to make and uses simple ingredients. It produces an easy to roll dough that bakes into beautiful flaky layers!
Mix the flour and salt together in a large bowl. Add the COLD cubed butter.
With a pastry blender (cutter) cut the butter into the flour. Do this until you have a wide variety of chunks in the flour. Some should look like cornmeal, a large portion should look like the size of large peas, and some should be the size of almonds.
Add the vinegar and ice water 1-2 tablespoons at a time. Drizzle it around the edge of the bowl and after each addition use a fork to toss the damp flour towards the center of the bowl. You have added enough water when the flour begins to make large clumps. You can also test by taking a large handful and squeeze into a ball. If it is too crumbly to make into a ball or falls apart when you break it in half you need to add more water.
Divide the dough in half and shape each into a round disk. Cover each with plastic wrap and refrigerate for a minimum of 1 hour and up to 1 week.
Lightly flour a work surface and place one dough disk on the floured surface. Starting at the center roll out to the edge and give the dough a slight turn and continue until the dough is around 1/8 to 1/4" thick. If your dough starts to crack don't worry. With a slightly damp finger join the cracks together.
Fold the dough in half and in half again and place into pie plate. Unfold dough and ease it into the pan. Never stretch the dough. Continue with your pie per your recipe's directions.