Rhubarb and Yogurt Pie

In a medium-size bowl, sift the flour and sugar with the salt. Cut the butter into the flour until it resembles coarse meal. Add the vinegar and water mixture, just as much as is needed to combine the dough into a ball. Roll out the pastry to fit a 9-inch by 1-inch pan with a removable rim. Roll the pastry around a rolling pin and gently transfer it to the pan. Unroll and ease it into the pan. Cut off the excess pastry.

To make the filling, mix together the sugar, flour, and yogurt in a medium-size bowl. Cover the pastry with the diced rhubarb and pour the yogurt mixture over.

For the crumble, mix together the brown sugar and flour in a medium-size bowl. Cut in the butter until the mixture has a crumbly texture; sprinkle over the top of the pie.

Bake at 450°F for 15 minutes, reduce the heat to 350°F, and continue baking for 30 minutes more. Remove the pie from the pan. Serve hot or cold.