Perfect Pie Crust from T (modifed from epicurious.com)
This will make a double crust. I've used many different recipes but I've settled on this one because it makes the flakiest crust. It's almost like puff pastry.
2 sticks + 2 tablespoons of butter
(at least 1 stick of butter should be frozen)
2 ½ cups flour
1 teaspoon salt
1 tablespoon sugar
¼ cup of water
2 tablespoons rice wine or cider vinegar<>
Cut butter into tablespoon size. Pour into a food processor. Add the flour, salt, and sugar. Process on high until the butter is the size of peas. Mix water, a few cubes of ice, and the vinegar in a measuring cup. Slowly pour the water in by tablespoons and then blend on high. The way I did it starting out was to count to three pouring the water in and then blend for a short time by counting to five. Do that until the mixture has come together but is not too wet. >
Refrigerate for at least a half an hour before using. When you roll it out for use, roll it out to about a ¼ inch thickness.