***This pie crust recipe was featured in our November 2016 issue for the Butternut Squash Pie***
1. Make the pie crust: Combine flour, sugar, and salt in bowl of a stand mixer. Place in freezer for 30 minutes until thoroughly chilled. With paddle attachment, or by hand, cut butter into flour until incorporated and butter breaks down into size of small peas. With mixer running, or with a fork, slowly add water and vinegar mixture just until a dough forms. Shape into a disk and wrap in plastic. Refrigerate for at least 2 hours. (Dough can be made 3 days in advance or frozen until needed and thawed in refrigerator overnight.) On a lightly floured surface, roll out dough into a large circle, about 1 inch larger than your pie plate. Roll dough onto rolling pin and unroll over plate, pressing into edges carefully. Cut off rough edges but leave enough overhang to crimp dough. Freeze for 15 minutes. Preheat oven to 375 degrees. Par bake crust by lining with parchment paper, filling with weights or dried beans, and baking for 30 minutes until lightly golden. Remove weights and bake 10 minutes more.