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Place 2 ½ cups of pastry flour and a big pinch of salt in the bowl of a food processor, whip together briefly.
Add two sticks of salted butter (I use the New Zealand grassfed butter from @costco for my baking) and cut into 12 pieces each and pulse the processor until the butter is reduced to pieces the size of kernels of corn.
Prepared one cup of water with a handful of ice in it and add 1 teaspoon of apple cider vinegar to the water.
Take the flour and butter mixture out of the processor and put into a bowl, then add the water/vinegar with a fork until the ball of dough holds together but is not wet.
Give it a few kneads, divide in half and wrap each piece with plastic wrap, and place into the refrigerator for at least an hour and up to overnight - optimal is three hours.
Take dough out roll for your pie, folding it a few times as you roll it out to increase the flakiness.