To make the crust, stir the flour, salt and sugar together in a large bowl, ideally one with a flat bottom. Add the butter pieces on top of the dry ingredients. Using your fingers, toss the butter in the dry mixture so each cube is coated.
Use a pastry blender or your fingers to cut or rub the butter into the mixture until the pieces are a bit larger than peas (a few larger pieces are okay; be careful not to over-blend). You want to be able to have big butter chunks in your crust: It helps create a flaky effect, as well as adding delicious buttery hits of flavour.
In a separate large measuring cup or small bowl, combine the water, cider vinegar and ice. Sprinkle 2 tbsp of the ice water mixture over the flour mixture; do not add the ice, which is just there to keep your water cold. Using your hands in a circular motion, bring the mixture together.
Continue adding the ice water mixture, 1 to 2 tbsp at a time. Carefully mix until the dough comes together in a ball, with some dry bits remaining. Turn the dough out onto a lightly floured surface and knead gently until it comes into one mass; you don’t want to overwork it. Shape the dough into a flat…