Mix flour and salt. Slice cold butter into tiny shreds and add to a bowl or food processor. Pulse until it looks like coarse meal or small peas.
Gradually add ice-cold water, 1-2 tablespoons at a time, to the butter-flour mix. Add vinegar and pulse until it starts to come together.
Shape the dough into a ball. Pat each ball into a disk, wrap it tightly in Saran Wrap, and chill in the refrigerator for at least 30 minutes (2 hours is even better).
Roll out the dough on a floured surface, keeping it as cold as possible. Roll it to at least a 13-inch diameter circle.
Fold the dough in half and place it over the pie pan. Unfold.
Press the dough against the sides and bottom of the pan. Flute the edges for a fancy touch or add a braided strip on top.
If you’re blind baking, poke holes along the sides and bottom. Use pie weights, rice, or beans to keep the crust in place.
For a double crust, bake according to pie directions. For a crust-only bake, it’s 400 degrees for 10-12 minutes, then remove weights and parchment paper and bake for an additional 6-8 minutes.
If baking a filled pie, follow the pie directions.