1. In a large mixing bowl, whisk together the flour, salt, and sugar until evenly combined.

2. Add the cold cubed butter to the flour mixture and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

3. Mix the vinegar or lemon juice into the ice water.

4. Add the ice water gradually, one tablespoon at a time, gently mixing with a fork until the dough begins to come together.

5. Turn the dough onto a lightly floured surface and gently press it together without overworking it.

6. Divide the dough into two equal portions and shape each into a flat disk.

7. Wrap the dough disks tightly and refrigerate for at least 1 hour.

8. Lightly flour your work surface and roll out the chilled dough into a circle about 2 inches larger than your pie dish.

9. Carefully transfer the dough into the pie dish and gently press it into the bottom and sides without stretching it.

10. Trim the edges, leaving about 1 inch of overhang, then fold and crimp the edges as desired.

11. Chill the prepared crust again for 20 to 30 minutes before baking.

12. For blind baking, line the crust with parchment paper and pie weights, then bake at 375°F until lightly golden.

13. For a fully baked crust, continue baking until the crust becomes deep golden brown and crisp.

14. Allow the crust to cool before filling or serving.