Lemon Zest Pie Crust

1. Sift flour and sugar into a large bowl. Cut in butter until it is in pea-sized pieces.

2. Make a "well" in the flour mixture. Pour in water and lemon zest. Carefully fold into the flour mixture until lightly combined.

3. Make another "well" and pour in lemon juice; lightly fold into the batter. Repeat with vanilla extract. Add more water if needed to bring the dough together.

4. Form dough into 2 separate, equal-sized discs and cover in plastic wrap. Let rest in the refrigerator for at least 30 minutes before using.

Cook's Notes:

Step 1 can be done in a food processor or by hand.

For the best results, get a fresh, flavorful lemon. Depending on your likes and dislikes, the lemon zest and juice can be changed around until you like it.

A "well" is a little hole in the flour mixture, almost like a little puddle, where all the wet ingredients go.