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1
In the work bowl of a food processor fitted with a metal blade, combine the flour and salt; pulse for 10 seconds.
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2
Add the butter cubes and pulse until the mixture resembles coarse sand with some small lumps, 30 to 40 seconds.
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3
Add 3 tablespoons of the ice water and the vinegar and pulse 5 to 7 times, until the dough just barely holds together in the work bowl.
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4
Add another tablespoon or two of ice water if needed just to bring the ingredients together.
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5
Turn it out onto plastic wrap and pat the dough into two separate disks; refrigerate them for at least 1 hour.
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6
Set one or two disks out at room temperature for 10 minutes before rolling.
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7
Roll out one of the dough disks on a lightly floured surface, to a circle about 1/8 inch thick and 10 inches wide.
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8
Carefully transfer it into a 9-inch pie plate.
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9
Press the dough gently into the pan and trim away any excess dough, leaving about 1/2 inch beyond the edge of the pie pan.
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10
Fold the edges up and over, and then crimp the edges decoratively.
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11
Or press the back of a fork into the pastry rim, working around the pie to make a flat edge marked with the tines of the fork.
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12
If not filling the crust soon, refrigerate it until needed.
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13
(see Notes)
