I usually make a pie crust from one of my cookbook and it uses shortening. But this year I found this recipe from Ladies Home Journal magazine ..

This recipe uses unsalted butter and vinegar .. which I thought the vinegar was a little odd.. but it worked! The crust came out great and tasted really good. I doubled the recipe.. I was using one crust for pumpkin pie and another for individual apple pies, plus I had one crust left over that I froze to use for another time.

Perfect Pie Crust

Prep: 15 min
Start to Finish: 15 min

Ingredients

• 2-1/2 cups all-purpose flour
• 1-1/2 tsp sugar
• 1 tsp salt
• 1 cup cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup cold water
• 1 tbsp white vinegar

Directions

1. In a food processor, pulse together flour, sugar and salt. Add butter and pulse until largest pieces are the size of peas. In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers). If dough still crumbles, pulse in a little more water mixture.

2. Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten into disks. Refrigerate until ready to use.

3. (Can be made ahead. Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hrs before using.) Makes 2 single crusts.