4 1/2ouncesCold waterApproximately just over 1/2 cup. Add more if dough needs it
1/2ounceWhite vinegar3 teaspoons
Combine the water and vinegar.
Put the flour, salt and butter in a large bowl.
Mix with fingers using the sheeting method, until butter is broken into smaller pieces and still visible. How to use sheeting method: Begin sheeting the butter by pressing the cubes of butter between thumb and forefinger in a "snapping" motion, giving you long sheets of butter. You want these long sheet present in the final product.
Add water mixture a little at a time, gently mixing until dough comes together. Knead a few times for mixture to come together. Keeping adding a additional cold water, a little at a time so the dough will form into a sticky ball.
Wrap in plastic wrap and place in refrigerator to rest for 30 minutes.
After the dough has rested, divide dough roll into two equal parts. Lightly flour a surface and with a rolling pin, roll the dough to 1/8" thickness.
Place dough in pie pan or tart shell and trim edges. Dock the dough using a fork. Add filling and bake according to recipe directions.
If You Need to Blind Bake: If using a delicate pastry cream or custard type filling you will want to blind bake the crust. Once the dough is in the desired shell. Refrigerate for several hours or overnight. Dock the dough. Preheat oven to 400 degrees. Cover the shell with parchment paper and fill with dried beans or rice. Bake for 15 - 20 minutes. Remove the beans and parchment and continuing baking until crust is just turning golden.
I use water from the refrigerator water dispenser. Then I put it in the refrigerator until ready to use.