Prepare the Ice Water: In a small measuring cup, drop in one ice cube and fill with cold water until you reach the ½ cup mark. Add the vinegar and set aside in the fridge.

Mix Dry Ingredients: In a large bowl (or food processor), whisk together the flour, salt, and sugar until well combined.

Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. (If using a food processor, pulse 10–12 times).

Add Liquid: Drizzle the ice water and vinegar mixture over the dough, 1 tablespoon at a time. Gently toss with a spatula or fork. Stop adding water when the dough begins to clump together and holds its shape when pinched. You may not need all the water.

Form the Dough: Turn the shaggy dough out onto a clean surface. Gently gather it together and divide it into two equal disks. Do not overwork or knead the dough.

Chill: Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 2 days) before rolling. This step is crucial for a flaky texture.

Roll and Bake: When ready to use, let the dough sit at room temperature for 5–10 minutes. Roll out on a floured surface between two sheets of parchment paper. Use for your favorite pie recipe or blind bake at 375°F (190°C) for 15 minutes.