Easy Pie Crust for 2 Crusts with Butter in 15 Minutes

Instructions:

1. Whisk the flour, sugar, and sea salt in a large bowl. Add the cold butter cubes. Note: Whisking aerates the flour and ensures the salt is evenly distributed.
2. Press the butter into the flour with a pastry cutter until chunks are pea sized. until the mixture looks like coarse meal with visible lumps.
3. Combine the apple cider vinegar with the ice water in a small glass. Note: The vinegar helps keep the dough tender by inhibiting gluten.
4. Drizzle 4 tablespoons of the liquid over the flour and toss gently. Note: Tossing is better than stirring to avoid smashing the butter.
5. Add remaining water 1 tablespoon at a time until the dough holds together when squeezed.
6. Turn the dough onto a clean surface and fold it over itself twice. until dry bits are incorporated.
7. Divide the dough into two equal discs. Note: Use a bench scraper for a clean cut without pulling the dough.
8. Wrap in plastic and refrigerate for 60 minutes. until the dough feels firm and cold.
9. Roll out on a floured surface until it reaches 1/8 inch thickness.
10. Transfer to your pie plate and bake according to your specific pie filling instructions. until the edges are golden and fragrant. You'll know you've done it right when the dough feels slightly shaggy before it goes into the fridge. It shouldn't look like a smooth ball of playdough. If it's too smooth, you've overworked it. The smell at step 10, as the butter begins to brown in the oven, is absolutely heavenly — nutty, rich, and deeply satisfying.