2 C flour
1 C butter (or shortening), cubed
1 t salt
1/2 C cold milk
1 T vinegar

2 C flour 1 C butter (or shortening), cubed 1 t salt 1/2 C cold milk 1 T vinegar

1. In the bowl of a stand mixer fitted with paddle attachment, add salt to flour, then add cubed butter (or shortening). Mix on medium speed until mixture looks like crumbly peas and cornmeal.
2. Add vinegar to cold milk, then add to flour mixture all at once. Stir until just combined on low speed (don't overmix).
3. Dump mixture out onto a floured surface. Split into 2 baseball-sized balls. Set one aside. Roll out ball with a rolling pin, making sure to flip over after each roll. Roll into about 1/8-inch thick round. Fold in half, and carefully lay into pie pan.
4. If you're doing a one-crust pie, trim edges with a knife and flute edges with hands, and save the other half for a pie to be used within a couple days. If you're doing a two-crust pie, Fill the pie, then flatten out the other half of the pie dough as you did with the first half. Lattice, slice, cut, shape it into whatever you want, then lay it on the pie filling. Bake according to directions pertaining to pie filling. Enjoy!