In a large bowl, add flour and salt. Stir gently to combine. This creates an even base for the dough. Make a small well in the center.

Add cold butter cubes into the flour mixture. Use a pastry cutter or fork to mix. Work until mixture resembles coarse crumbs with pea-sized pieces.

Slowly pour ¼ cup ice water into the mixture. Mix gently. Add more water if needed. Dough should hold together but not be sticky.

Add 1 teaspoon vinegar for extra tender dough. Mix lightly. Vinegar helps keep the dough soft and flaky when baked.

Gather dough into a ball. Divide into two equal parts. Flatten each into a disk. Wrap tightly in plastic wrap to prevent drying.

Place wrapped disks in the fridge for at least 1 hour. Chilling makes rolling easier and prevents shrinking during baking.

Lightly flour a clean surface. Roll dough into a circle slightly larger than your pie pan. Keep dough even for uniform baking.

Carefully place rolled dough into pie pan. Press gently to fit corners. Trim excess edges. Crimp edges as desired. Ready for filling.

If needed, preheat oven to 190°C (375°F). Line dough with parchment and fill with pie weights. Bake 10 minutes for pre-baked crust.

Add pie filling. Follow recipe baking instructions. The dough will bake into a golden, flaky crust that holds the filling perfectly.