1. In a large mixing bowl, whisk together the all-purpose 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. Slowly drizzle in the ice water one tablespoon at a time, gently mixing with a fork until the dough starts coming together.

4. Add the vinegar or vodka if using, then gently gather the dough without overmixing.

5. Divide the dough into two equal portions and shape each into a flat disc.

6. Wrap each dough disc tightly in plastic wrap and refrigerate for at least 1 hour.

7. Lightly flour a work surface and roll the dough outward from the center into a large circle about 1/8-inch thick.

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

9. Trim excess dough and crimp the edges as desired.

10. Chill the prepared crust for another 15 to 30 minutes before baking.

11. For blind baking, line the crust with parchment paper and pie weights, then bake until lightly golden.

12. Add your desired filling and bake according to your pie recipe instructions until the crust is deeply golden and flaky.