1. Place flour, sugar and salt in a bowl. Stir to combine.
2. Press the butter into the dry ingredients with your fingertips until the butter is coated in flour and in various sizes (ranging from pea size to almond size).
3. Add 4 tablespoons cold water and 1 tablespoon vinegar. Use a fork or spatula to toss the butter and flour with the water, until there are no more dry patches. The dough should hold together in a ball when you squeeze it in your hand. (If it does not hold together, add 1-2 teaspoons additional water and toss again.)
4. Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 20 minutes, and up to 2 days.
5. When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
6. Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. To keep the dough from sticking and to help keep the dough in a round circle, turn the dough ¼ turn clockwise after each roll. Continue rolling and turning until the circle is evenly rolled out.
7. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge that rests on the lip of the plate.
8. Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for at least 20 minutes or up to 1 month.
9. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes. If you are making a pie that requires blind baking (baking the crust without a filling), follow the instructions here.

NOTE: This recipe makes 1 pie crust. If making crust for a double crust pie, I prefer to make 1 pie crust at a time, one after another. I find it is easier to evenly mix in the butter and liquids when working with just one crust a time.