• Combine the water, apple cider vinegar and ice cubes in a glass or spouted measuring cup. Mix and set aside.
• In a large mixing bowl, mix the flour, salt and sugar with a whisk.
• Grate the frozen butter and add it to the dry mixture. Toss with a silicone spatula.
• Adding a few tablespoons of ice water at a time, start to work the dough into a ball using your hands. The dough should be moist enough that it sticks together but wet. Make sure to work quickly and try not to handle the dough too much, as doing so will melt the butter.
• Once you form the dough into a ball, split it into two halves and shape each half into 2 round discs. Wrap each disc in plastic wrap. Refrigerate the dough for 2 hours.
• Once the dough has chilled, unwrap 1 or 2 discs of dough (depending on your recipe) and place it on a generously floured surface. Flour your rolling pin, and roll the dough out (1 disc at a time) into a 13 inch circle. If your recipe only calls for 1 pie crust, you can store the other half in the refrigerator or freezer.
• Once the dough is rolled out, drape it over your rolling pin and lay it over your pie plate. Contour the dough to your pie plate and trim any excess overhang or tuck it under.
• , add your filling, top the pie dish with the second crust, and trim and crimp the edges using your fingers or a fork. Chill the pie in the refrigerator for 1 hour and then bake the pie according to your pie recipe's instructions.
• , use your fingers to crimp the dough around the perimeter of the pie plate. Pierce the bottom and sides of the dough with a fork (this is called docking) and let your pie shell chill in the refrigerator for 1 hour. Then add your filling and bake according to your pie recipe's instructions.
• I or if your pie recipe requires a partial-baked pie shell, refer to the blind-baking directions below.

Blind-Bake Directions

• Pre-heat your oven to 375°F
• Using a fork, poke tiny holes in the bottom and sides of the pie crust (this is called docking).
• Place a sheet of parchment paper over the pie crust and use dried beans or pie weights, to weigh the parchment paper down.
• : bake the pie shell for 25-30 minutes. Then remove it from the oven and let it cool for about 5 minutes before you take the pie-weights out. Pour in your filling and proceed with your pie recipe directions.
• bake the pie crust for 40-50 minutes. Allow 5 minutes for the weights/parchment to cool down slightly and then remove them. Return the crust to the oven, let it bake for about 5 minutes longer. Once your pie crust has cooled completely, add your no-bake filling and proceed with with your pie recipe instructions.