Start with your crust. Prep by making sure butter is cold (from the fridge) and you can also prep your ice water by placing a few ice cubes in 1/4 cup of water.
In a large bowl, mix together flour, sugar, cinnamon, and salt.
Add cubed butter into flour mixture and using a pastry cutter or a couple forks, combine until the mixture resembles coarse sand. Some big flecks of butter is ok!
Add in vinegar and ice water then stir until it starts to become stiff, at this point you can start using your hands to knead the dough. Do this quickly as you don't want the dough to get too warm and melt the butter. The dough should be sticky but if it falls apart or is too dry then add 1 tbsp of water at a time until it sticks together.
Place dough ball in your bowl and cover with plastic wrap, chill for at least 10 minutes in the fridge. You may start working on your filling and/or streusel as it chills (see steps below). Leave these in the fridge until you are ready to use them if you do this.
When you are ready, preheat your oven to 400F and lightly flour your working surface and rolling pin Roll dough into the size of your pie dish (usually about 12 inches across) and 1/8-1/4 inch thick.
Gently fold or quarter your dough to make it easier to move to your pie dish. Press lightly into dish and trim edges if needed, leaving about 1 inch overhanging. Crimp or form edges into your desired shape. Chill in fridge until oven is finished preheating.
Prick the bottom of your crust with a fork then line the dough with foil. Then fill with weights. I like using 1 cup of sugar but you can also use rice or beans.
Bake for 15 minutes and remove weights. Return to oven and bake for 5 minutes more. Remove and let cool slightly. Get started on your pie filling if you haven't yet.