Mix flour and salt.

Stir flour mixture while pouring oil with a fork.

Sprinkle water over dough (sometimes I have to add less than 2 Tablespoons--so I add just one at a time).

Knead with hands until just incorporated. If mixture is to dry add a little more oil, but just barely.

Separate into 2 discs and wrap tightly with saran wrap.

Allow to rest in the fridge for 1 hour or up to 1 day.

Allow to sit out for 5 minutes, then sprinkle the counter with flour and dust the top of the dough.

Roll out one disc at a time pushing from the center out, turning a 1/4 turn after every roll until you've completed a smooth pie crust.

Gently fold in half and then in half the other way and lay in a pie pan.

Lift the edges and press down into the pan so you aren't stretching the dough.

Repeat with remaining dough and keep between 2 plastic sheets, and plastic over the pie dough in the pan and keep chilled while you start the apples.

Preheat the oven to 425.

Place the apples, sugar and cinnamon in a large bowl and toss to coat.

Pour into the pie pan, top with butter and the 2nd pie dough sheet.

Cut out vents or whatever design you want.

Bake for 40 minutes checking and tenting the edges with foil after 20 minutes.

Allow to rest for a few hours before slicing.