Deep Dish Pie Crust

• Pulse flour and salt in a food processor 1 or 2 times to mix together. Add butter and pulse 4 or 5 times until pieces are about the size of large peas. (They will get a little smaller when pulsing to add water).
• Combine water and vinegar. Pulse 5 or 6 times while adding water mixture 1 tablespoon at a time through the food chute just until mixture starts to clump together but not form a ball. Be careful not to add too much water or over mix.
• Press mixture together into a ball and press down into a flat disk. Place on a sheet of plastic wrap and cover loosely. Refrigerate at least 1 hour up to 3 days. 
• Let the pie dough disk rest at room temperature 10 minutes. 

  On a lightly floured surface, roll the dough out into a 12 inch circle. The dough should be 1/8-inch thick. Fold the circle of dough in half and drape over a 9-inch deep dish pie plate. Unfold the halved circle of dough and fit it to the pie dish. 
• Trim the edges of the pie crust leaving 1 inch to drape over sides. Fold the sides under and crimp edges. Refrigerate 10 minutes.

  Preheat the oven to 425 degrees.
• Line the bottom of the pie crust with a square of aluminum foil. Arrange about 1 1/2 cups ceramic pie weights or dried beans on the foil. Bake at 425 degrees for 13 minutes.

  Remove pie crust from the oven. Carefully lift up and remove the foil with pie weights. Continue to bake the pie crust for 5 additional minutes. Let the pie crust cool completely on a wire rack.