Cider Vinegar Pie Crust
Dice the butter into 16 cubes, put them on a tray and stick them in the freezer for 5 minutes.
Place the butter cubes in the processor and pulse until it resembles coarse cornmeal leaving a few pea sized butter crumbs.
Combine the cider with water and drizzle it into the dough with a few pulses.
Place the dough onto a plastic wrap and shape it into a 1/2 in thick disc.
Wrap it tightly and let it rest in the fridge for at least 30 minutes before use.
The crust dough can also be saved for later use in the freezer.