Perfect All-Butter Piecrust

I rarely use shortening for anything anymore. It has it's purpose, but flavor to me is the stronger contender. This crust is wonderfully tender and flaky. Don't over process the dough. It should be a bit crumbly when you wrap it up. If it is too cold to roll out after chilling, just let it sit on the counter for a few minutes. I love using my silpat baking mat for rolling the dough out. http://www.williams-sonoma.com/products/silicone-nonstick-pastry-mat/?pkey=cbkwpstpin

3 ½ cups flour
¼ cup sugar
1 teaspoon salt
3 sticks cold butter
1 Tablespoon white or apple cider vinegar
1/3 cup ice water

Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out. Makes 2 pie crusts