Add the flour and salt into a food processor and pulse 3 times to mix well.
Then add in the cold butter and pulse 4-5 times or until large crumbles form (about the size of corn kernels).
Add the vinegar and pulse 2-3 times again.
Once the mixture is combined into thick crumbs, begin adding the water one tablespoon at a time.
When it forms a dough ball, stop processing it.
Place the dough out onto the counter and evenly cut it into 2 dough balls.
Wrap them in plastic wrap and refrigerate for at least 15 minutes.
Then use according to pie directions.
For diary free pie crust, use cold coconut oil in place of butterButter needs to be cold for perfect flakiness.Be sure to use ice cold water. I place water in a glass then add ice to it, then measure out the 5 tablespoons I need.If you don’t have a food processor, use a fort or pastry cutter to mix the ingredients.Flour surface you are working on to avoid stickingDo not mix with your hands as it tends to soften the butter.Cut this recipe in half if you only need one pie crust.Store in the refrigerator for up to 3 days before using if needed