Mix dry ingredients and butter. In a large metal bowl whisk together the flour, sugar and salt. Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine.

Add in the vinegar and ice water and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together.

Divide the dough in half and form each portion into a flat circle. Wrap each dough with plastic wrap and refrigerate for at least an hour, or up to 3 days.

Roll out dough. When you are ready to use the dough, roll the dough out 1/8 – 1/4- inch thick into an 12- inch circle ona lightly floured surface using a rolling pin, if using a standard 9- inch pie plate.

Fold or quarter the dough and carefully place into a pie plate. Press it lightly into the dish, and trim the edges of the crust, leaving about 1- inch overhanging. Crimp the edges of the crust using your fingers.

Fill your pie with desired filing.

Roll out the remaining dough as you did before for a top crust, if the recipe requires. Place the dough on top of the pie and crimp the edges to seal.