1 1/2 cups (375 ml) all-purpose flour

1 pinch salt

1/4 cup (60 ml) sugar

2/3 cup (150 ml) chilled unsalted butter, cut into pieces

2 tablespoons (30 ml) ice water, approximately

1 tablespoon (15 ml) white vinegar

In the bowl of food processor, place the flour, salt and sugar. Pulse a few seconds. Add the butter and pulse a few seconds at a time, until it has a grainy texture. Add the ice water and vinegar. Pulse again a few seconds at a time, adding a little water if necessary, until a ball begins to form.

Remove the dough from the bowl and form two balls with your hands. Flour the balls then cover individually in plastic wrap. Refrigerate for 30 minutes.

Roll out both balls of dough and line a 23-cm (9-inch) pie plate with one circle. Make an incision in the centre of the second crust.

With the rack in the bottom position, preheat the oven to 180 °C (350 °F).

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