Modified from Paula Haney's recipe (I eliminated the sugar and reduced the amount of salt). Prepare ahead of time by cutting 5 Tablespoons of cold butter into 1/2" cubes and freezing them.

• 2 1/4 cups flour, all-purpose
• 1 1/4 teaspoons salt
• 9 Tablespoons butter, cold cut into 1/2" cubes
• 5 Tablespoons butter, frozen cut into 1/2" cubes
• 1/2 cup cold water
• 1 Tablespoon apple cider vinegar

1. Combine flour and salt. Add to food processor along with 9 Tablespoons of cold butter cut into 1/2" cubes. Pulse until mixture becomes sandy.
2. Add 5 Tablespoons of frozen butter cubes. Pulse until mixture is mealy/sandy.
3. Combine cold water and apple cider vinegar. Add 5 Tablespoons water mixture to food processor. Pulse until mixture is mealy, but not kneaded together. Dough should never come together in food processor.
4. Pour out mixture onto well floured surface. Knead mixture by hand until it comes together.
5. Divide in half. Roll each half into a ball and flatten into a disc. Wrap in plastic wrap and chill in refrigerator for at least 20 minutes or as much as overnight.
6. Remove dough from refrigerator and flatten by pounding with rolling pin, turning dough to maintain a circle shape. Roll dough with rolling pin, constantly turning dough so as to avoid sticking to surface and to maintain circle shape. Roll dough until it is between 1/8-1/16" thick.
7. Use large pot lid to define a perfect circle and cut excess dough.
8. Butter and flour pie pan. Drape circle of dough over pie pan and gently mold it into pan making certain there are no air pockets between dough and pie pan. Drop the pan onto the counter several times while turning pan to use gravity to help with this process.
9. For single crust pies, roll excess dough under gently pinching/securing to edge of pie pan. Using thumb and forefingers of each hand, gently crimp the edges all around the crust. Go around a second time exaggerating the points of the crimps.
10. Place pie crust in refrigerator for at least 20 minutes before baking or freeze for up to 4 months.

Paula Haney, owner of Hoosier Mama Pie Company, demonstrates her method for making pie crust on YouTube.