Pie crust

For 2 crusts (cut in half for 1)

2 1/4 cups all purpose flour
2 1/4 t kosher salt
1/2 T sugar
14 T unsalted butter, cut into 1/2 in cubes (9 T in refrigerator; 5 T in freezer)
1/2 cup ice cold water mixed with 1 T apple cider or red wine vinegar 

Combine flour, salt, and sugar in food processor. Add 9 T of butter and pulse until mixture resembles course meal. Add the 5 T of butter from the freezer and pulse again until pieces of butter are the size of peas or smaller. Add cold water, starting with 5 T, and pulse until dough starts to look crumbly. Stop when the dough holds together when you squeeze a small bit together. Dump onto a floured surface. Push mixture together and knead the dough until it sticks together and is smooth. Divide the dough. Form a flattened ball, wrap in plastic, and put it in the refrigerator for at least 1/2 hr. 

From Hooiser Mama: https://www.youtube.com/watch?v=jSasPLy5oe8