Buttery Pie Crust

Makes two 9″ crusts.

2 1/2 C all purpose flour
1/2 tsp salt
3 tbsp sugar
8 tbsp butter
8 tbsp shortening
6 tbsp ice water
a tbsp apple cider vinegar

In a cup, mix the water and vinegar. In a food processor, pulse the flour, salt, and sugar. Pulse in the fat until you get pea-sized crumbles. Pulse in the water/vinegar mixture until the dough comes together. Divide in half, wrap in plastic wrap, and store in fridge until ready for use. Giving this dough half an hour to rest in the fridge makes it easier to work with.

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