Eggs and vinegar, hu... never heard of those in a pie crust, not vanilla either, but you said you don't put that in ;)
Let me dig out my tattered page here....
Whole Wheat Pie Crust (With extra helps for Beginners)
Single Crust
1 1/2 cup wheat flour
dash salt
1/2 cup BUTTER (mom sometimes uses shortening) That's one stick
4-5 Tablespoons cold water
Double Crust
2 cups flour
dash salt
2/3 cup butter/shortening
5-7 tablespoons cold water
Tip as a beginner you can just double the single crust version to get more dough until your more used to rolling, etc. I always struggled with how little dough there was in the Double Crust version, but now after years of making it I don't have to double it.
Mix flour and salt cut in shortening with a pastry blender until pieces are the size of small peas. Add water one tablespoon at a time till dough holds it form and is all moistened. (I always keep my butter the sticks frozen, which I thaw in the microwave for about a minute and the pour the melted butter into the flour mixture, but some would tell you to never, never do it that way, as your crust will be "less flaky" I dunno, no one at my house complains, they eat it up- oh and I put ice cubes in my water to cool it all back down)
Form dough into a ball (two for a double crust). Flatten one ball gently on a lightly floured pastry sheet (or wax paper). Lightly flour top of dough Use another sheet of wax paper about 2 feet long on top, roll dough with a rolling pin (a wine bottle will do in a pinch) to be a 1/8" thick (or use a quilters square to ensure it is out to roughly 14" (a pastry sheet will have lines on it and you just roll it out past your size pie plate, but I understand not everyone has one).
Gently pull away top piece of wax paper. Have the pie plate clean and close by. Using the wax paper to provide support to your dough - You can turn the wax paper with the dough upside down, and settle the dough into place. Pull one side carefully to release the waxed paper (or the pastry sheet if that's what you used). If the dough resists (this recipe doesn't normally have trouble) try from another side, you can always use your finger nail to "help" the dough off the wax paper. Pat dough gently into pie plate careful to remove any air pockets.
Fill crust with filling of your choice we love just about any fruit or pot pie for this crust.
If using a double crust roll out second crust as the first laying it gently on top of pie. Using a butter knife trim edges of pie to be even pressing as you go to "seal" the two sides together. Roll it up and gently press with your fingers (any good cookbook has this technique as a PHOTO) You can get fancy and make a weave, but my favorite way is to cut the letter "R" for our last name boxy and big as the vents for the pie. Make sure each line you make don't connect. I think you could do this with any letter though "s" might be hard. Don't forget you can always use that last little bit of dough you cut off to make "applique with cookie cutters, hearts, stars, ect just get laid right on top, but don't forget those vents. Volia bake per filling directions.
I love having a good solid PIE DAY, and that's when I'll make two or even four in a day, just be sure to move them around about half way through for even cooking. This does NOT add time to your cooking.