This pie dough works very well for double-crust pies.
Makes 4 single crusts
4 cups flour
3/4 teaspoon salt
1 tablespoon sugar
1 3/4 cup cold butter, cut into small pieces
1 tablespoon white vinegar
In a large bowl, combine the flour, salt, and sugar.
Cut in the butter using a pastry blender until the mixture resembles coarse meal.
In another bowl, whisk together the vinegar, egg, and 1/2 cup ice water.
Mix into the flour mixture with your hands until a dough forms. (You may have to add a little bit more water)
Divide the dough into 4 equal parts.
Shape each part into a ball and wrap in plastic.
Refrigerate for at least 1 hour.
Roll out as indicated in your recipe.