amount is approximate, use as much as the dough takes
Step by step
In a 250-300ml glass beat 1 egg. Add 1 tablespoon of oil, 1 tablespoon of vinegar and a little salt.
Pour warm water over them to fill the glass.
Pour the composition from the glass into a deeper bowl, add flour and knead a soft and elastic dough. When all the flour is caught, take it out on the table and knead well with the flour, if it is sticky. Let it rest for 10-15 minutes, then knead it once more, to even out all the lumps.
Allow 15 minutes to rest.
Spread a thin, round sheet with, about 2mm thick. Grease with half the amount of butter (it must be soft, at room temperature), spread to be well greased everywhere. Then roll the dough.
You make this roll in the form of a snail and put it in the fridge for 30-40 minutes,
After half an hour, take the dough out of the fridge, spread it out once more on a thin sheet and grease it with the other amount of butter.
Roll the dough again and leave it in the fridge for another 30-60 minutes, after which you can use it for pies. I usually prepare it in the evening and make the pies in the morning, if I have time.