Tender Pie Crust

Usually I don't veer off the beaten path when it comes to pie crust, but something tempted me to try out this one-- I think it was its unanimous approval by the Epicurious lot. Lo and behold it was so very tasty and the dough was easy to roll out and so delicious and flaky when baked that I am tempted to make it again, even if it is more preparation and work than my usual crust. Only I think I will leave out the sugar, because I'm not used to having my pie crust sweet.

From Epicurious: 

http://www.epicurious.com/recipes/food/views/Tender-Pie-Crust-232398

Ingredients:

3 C. all-purpose flour

2 T. sugar (I will likely omit)

1 3/4 tsp. salt (I used 1 tsp. happily)

1 C. plus 2 T. (2 1/4 sticks) chilled unsalted butter, cut into 1/2" cubes

8 T. (or more) ice water

1 1/2 tsp. apple cider vinegar (oops, I maybe used T.)

Directions:

1. Combine flour, sugar, and salt in large mixing bowl. Add cubed butter; cut in until coarse meal forms. 

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

3. 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. 

Notes: 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. Makes two discs, enough for one complete pie (and lots of scraps for pie cookies!)