Pastry dough for single crust

If you want to double the ingredients for this crust recipe, proceed as directed through step 1. Divide the dough in half and shape each piece into a disk. Wrap each in plastic wrap and refrigerate until chilled, at least 30 minutes or up to 1 day. To help speed the process along, you can use a food processor as well. Pulse the flour, confectioners’ sugar, and salt until blended. Add the oil and butter; pulse until the mixture resembles coarse crumbs. Combine the water and vinegar in a small bowl and pour through the tube, pulsing just until a dough forms. Proceed as directed.