1 1/2 cups bread flour
1/2 t salt (OMIT if using salted butter)
1 T sugar (omit if savory dish)
2 t apple cider vinegar (opt)
2 t vanilla (omit if savory)
Cut butter into flour, salt, and sugar. Combine vinegar, egg and vanilla, and add gradually to flour mixture, mixing briskly til pastry holds together. Roll out on parchment paper. Turn pie pan upside down onto crust and flip over parchment paper into large pie pan. Poke fork holes on surface and inner edges of crust. Flute edges.
* Pre-bake the crust at 350 for 15 minutes for pumpkin pie. Then bake at 325 on lowest shelf til done.