Buttery Flaky Pie Crust

1. In a large mixing bowl mix together the flour and the salt.
2. Cut the butter into small cubes and toss into the flour.
3. Using your hands mush the butter into the flour. Work the butter to create some small and some large pieces of butter. All of the butter should be incorporated into the flour.
4. Slightly beat the egg and add it into the bowl of dough. Mix around a few times with the wooden spoon.
5. Add the vinegar and mix it in.
6. Add 3 tablespoons of water and mix with the spoon until everything in the dough just comes together. If your dough seems dry add additional water 1 tablespoon at a time. At this point be careful not to over mix the dough.
7. Pull the dough into two equal pieces and place each piece in a Ziplock bag. Flatten the pieces inside the bag, zip the tops, and place in the freezer for at least 30 minutes.
8. Take the dough out of the freezer and allow it to soften if it is frozen solid.
9. Flour your work surface and rolling pin. Place the dough on the work surface and dust generously with flour.
10. Gently roll out the dough. Rotate the dough a quarter turn every few rolls. Roll until each piece is about 2 inches wider than your pie plate and it’s approximately ¼ inch thick.
11. Fold the first section into quarters and gently transfer to your pie dish. Unfold the quarters over the pie dish and gently work the dough into the corners of the pan. Try not to pull or stretch the dough, just gently push it down into the corners and up the sides of the pan. Trim off any excess dough, just to the point where it barely hangs over the side of the pan.
12. Your pie crust is ready to be filled!

Notes:
– Once you add water to the dough you can overwork the dough and make it tough. Try to just mix enough to get everything to stick together.
– The dough can be made and frozen up to two weeks in advance. Allow dough to soften for about 30 minutes if frozen solid.