Easy Pie Crust Recipe by Hand

- Place flour, salt and sugar in a large bowl and stir.

- Add the cubed butter pieces and cover the pieces with the flour mixture. This way you can cut the butter into the flour mixture easily. If you are working in a hot environment, I suggest you keep the bowl with the flour mixture and butter in the freezer for 15 minutes before cutting the butter into the flour mixture. If you have a pastry cutter, cut the butter into the flour using it as it makes the process easier. If you don't have one, you can use a fork or two forks for this process. When there are pea-size pieces you can stop.  If there are some large pieces of butter, that's fine.

- Add 3 tablespoons of water and all the vinegar into the mixture and stir with a spatula. Continue to add water gradually as needed, using 1 tablespoon of water at a time. You should stop adding water when the dough is moist with lumps. It shouldn't be wet. The dough should come together easily. I usually use almost 7 and 1/2 tablespoons of liquid(a mixture of water+vinegar).**** Sometimes it can be 7 tablespoons, sometimes 9 tablespoons. So you should check the consistency-look for a moist but not wet dough.

- Make a ball out of the dough without overworking it. Place it on a lightly floured surface, divide the dough in half, make discs and cover them with plastic wrap.

- Keep them in the fridge for almost 1 hour before rolling them out.

- Flour the work surface, rolling pin and the dough so the dough doesn’t stick to either. As you roll the dough, give a quarter turn to the dough so it doesn’t stick to the surface.

- Roll the dough into 12 inch(30cm) circle

- Lightly flour the rolling pin and loosely roll the dough around it and gently unroll it into the 9 inch (23cm) pie plate.

- Without stretching the dough, press it down into the pan so the dough lines the sides and the bottom.

- If you are making a pie with a single crust, fold the edges underneath the dough. From the edges, push the dough using your index finger and push it from the other side with your thumb and index finger to flute the edges. If you are making a double crust pie and use a lattice design, don't flute the edges from the beginning. Roll out the dough into an almost 12-inch circle. Cut equal 10 wide strips that are almost 1.2 inch(3 cm)wide. After you add the filling, lattice top and fold the edges, you can flute.

- Whether you partially bake or fully bake***** the crust, keep the dough on the pie plate in the fridge for 30-45 minutes.