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In a large liquid measuring cup, combine the sugar, vinegar, salt, and water, stirring until the sugar and salt have dissolved.
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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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In a stand mixer fitted with the flat beater, mix the flour and butter on low speed until the mixture resembles uneven pebbles, about 5 minutes of mixing. You want most of the butter to be the size of a chickpea, with none smaller than corn kernels or larger than almonds.
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With the mixer running on low speed, slowly pour the cold liquid into the mixing bowl. Continue mixing until a shaggy-ish dough forms around the beater and no dry bits remain, about 1 minute.
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Turn the dough out onto the counter and gently bring it together by gathering the dough into a ball and quickly kneading it a few times. Shape the dough into a rough rectangle.
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While the dough is pliable but still cool, lightly dust it with flour and use a rolling pin to roll it out to 12" x 9" rectangle about 1/2" thick. Fold the dough in thirds, bringing the top towards the center and then the bottom to meet the top, like a business letter.
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Use a bench knife or a sharp knife to divide the dough in half to make two equal-sized blocks of dough.
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Wrap each block of dough well with your favorite reusable wrap or plastic, and gently round the corners to form each into a circular disk.
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Chill for a minimum of 3 hours, or up to 48 hours, before rolling out to use as a pie crust or for hand pies. For longer storage, keep unbaked dough, well wrapped, in the freezer for up to 3 months.
