Mix Baking Blend and salt in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Mix vinegar with water. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all blend is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball.
Dust rolling surface with baking blend. Shape into flattened round on lightly dusted surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
Bake at 425^ for 8-10 Minutes. Allow to cool completely (It stiffens up as it cools)