La Pate Brisee (Pie Dough)

We made some great pie crusts this week. We made quiches out of them and they were flaky and delicious. For a fruit pie, you can add some sugar to this, but I need to check on the amount. Pie crust is difficult because it is very easy to add too much water which will result in a less flaky crust. You also do not want to develop gluten, so you cannot touch it too much. Letting it rest at least overnight will help with both of these.
A few notes about pastry recipes: AP = all-purpose; We use scales to measure everything in ounces, so I am doing my best to make approximations for you in cups. If you want to have very accurate recipes use a scale which can be found pretty cheaply at any cooking store.

If you look closely at the front edge you can see the awesome flakiness of this dough.

La Pate Brisee

Yield: 2-10" tart shells

Ingredients
12 oz AP flour (approx 2.5-2.75 cups)
8 oz butter
4 oz water, very cold/iced
1 tsp salt
1 tsp white vinegar or cider vinegar or lemon juice (optional, but recommended)

Directions
Combine flour and salt in a bowl. Cut the butter into 1/2" pieces. Add to the flour mixture. Using your fingers, squeeze into sub-dime sized pieces (flat and disk shaped - this will help with the flakiness). Make sure you are working quickly to keep the butter cold.
Start by adding 3/4 of your water (3 oz) and the vinegar to the flour mixture. You want to add enough that the dough sticks together when squeezed tightly, but no more. Gently mix in to misten flour evenly but do not overwork. Dough is ready when most of it sticks together when squeezed, add water as needed.
Dump the dough onto your work surface and bring it together by using a pressing or smearing motion across the dough (about 6 smears with the heel of your hand will do) and fold the dough back onto itself no more than twice. Portion and wrap. Refrigerate at least 60 minutes, but overnight is better. The longer you refrigerate it the more time the dough has to absorb and distribute that water, which means you don't have to add as much water. Less water will result in a more flaky dough.
Roll out to about 1/16th inch thick and place in pie or tart pan. Chill before baking so the gluten can rest. Blind bake (without filling) or fill pie shell as needed.
When ready to bake preheat oven to 425F. Place foil over the crust and fill with dried beans so that it does not bubble. Bake until desired doneness (about 30 mins) then remove foil and reduce heat to 325F to finish browning crust (about 20 mins).
Dough can be refrigerated for a few days or frozen for a few months if well wrapped.