Whisk together the flour and salt.
Cut in canola oil using pastry blender
or two forks until crumbs and pieces of about 1/2” appear.
Mix water with vinegar, add by
tablespoon until it begins to form a soft dry ball – do not overmix.
Turn dough out onto floured board and bring dough together. Divide in half. Use immediately or wrap each dough ball in plastic wrap and
refrigerate until ready to use.