Classic Pie Crust

Start by making your pie crust by adding your flour, cubed butter, and apple cider vinegar to a food processor. Pulse, then add in your cold ice water. Pulse until a sand-like texture forms. Remove from the food processor and split into two equal balls. Form into discs, wrap in plastic wrap, and place in the refrigerator for one hour or up to 3 days. Lightly flour your surface and roll your piecrust out until it is 1/4" to 1/2" inch thick. Place it in your buttered pie dish and bake according to your pie's recipe.