In a food processor, place 1 2/3 cups of the flour. Pulse to spread evenly at the bottom of the bowl. Spread the butter pats evenly on top. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining.

Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining 1 cup flour on top. Briefly pulse until the dough becomes crumbly.

Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. If necessary, switch to your hands to knead in the last bits of dry flour. Divide the dough ball in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 2 hours, or up to 2 days.

To roll out the dough: Place 1 disk of the chilled dough on a lightly floured surface. Dust the top with flour, and use a rolling pin to roll it out into a large circle about 1/8-inch thick. If you invert your pie plate over the dough, the circle should be 1 inch larger than the edge of the pie plate on all sides. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to dust the top of the dough with flour and flip it over a few times during the rolling process.

To transfer the rolled-out dough to your pie plate, roll it over the rolling pin and unroll it over the pie plate. Use your fingers to press it firmly into the bottom and up the sides of the plate. Trim the edges of the dough so that there is a 1/2-inch overhang on all sides of the pie plate. Loosely cover the dough with plastic wrap and chill while you roll out the top crust.

Repeat the rolling process with the remaining dough disk, rolling it out into a large, 1/8-inch-thick circle.

Assemble and bake according to your desired pie recipe.

Makes 1 9 or 9 1/2-inch double-crust pie or 2 single-crust pies