Blend dry ingredients and butter: Mix flour and salt in a large mixing bowl. Add the butter and blend using pastry blenders or your fingers until you have a bowl filled with crumbs.
Make pastry: Mix vinegar and water in a measuring jug. Slowly pour over dry ingredients and mix just until it comes together into a dough. Push into a ball. Do not knead or overwork! Divide into 2 disks, wrap in foil and chill for 1 hour.
Roll out crust: Place 1 disk of the pastry between 2 sheets of baking parchment. Roll into a circle slightly larger than a 9 inch pie dish. Fit into the lightly greased pie dish and place back into the fridge to chill. For a double crust pie, roll out top crust as directed for bottom crust, and chill between the prachment sheets until ready to use. Use the crust with your favorite pie filling.
This makes enough pie crust for a regular double crust pie.For a deep-dish crust, use ⅔ of the recipe:1 ½ cups PLUS 2 tablespoons all-purpose flour generous ¼ teaspoon salt 8 tablespoons cold unsalted butter cubed ¾ teaspoon apple cider vinegar 5 tablespoons ice-cold waterFor a single crust, use half of the recipe:1 ¼ cups all-purpose flour ¼ teaspoon salt 6 tablespoons cold unsalted butter cubed ½ teaspoon apple cider vinegar ¼ cup ice-cold water