In a food processor, add flour, sugar and salt. Pulse to combine.

Cut very cold butter into 1 inch cubes and add to the food processor Pulse until the butter is pea size and no large chunks are visible.

Add vinegar and ice cold water and pulse until the dough comes together, if it does not come together, add a tablespoon more of water. Place on a flour surface and form into two round discs. Wrap in plastic and refrigerate for at least 2 hours.

Roll out one disc on the plastic wrap it was wrapped in, into a circle 2 inches wider than the pie pan. Use the plastic to transfer the dough to the pie pan. Pressing it into the edges. Crimp the edges and fill for a pie that is being baked.

To pre-bake the pie crust, take a fork and punch holes around the bottom and the sides of the pie crust. Preheat the oven to 425º and place a baking sheet in the oven while it preheats. Add a piece of parchment paper to the top of the pie crust and add pie weights. Place on the hot baking sheet and bake for 15 minutes, remove the pie weights and return to the oven and bake an additional 15 minutes until the bottom and sides are golden brown. Let cool on a wire rack before filling.