1 ½ teaspoon granulated sugar
½ teaspoon kosher salt
¼ lb (1 stick) cold unsalted butter, cut into ½-inch pieces
½ cup cold water
½ cup ice
2 T cider vinegar
In a large bowl, stir the flour, sugar, and salt. Add the butter and coat with the flour mixture with a bench scraper or spatula.
Using a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
In a large measuring cup or small bowl, combine the water, ice, and vinegar. Sprinkle 2 T of the ice water mixture over the flour mixture. Mix and cut it in with the bench scraper or spatula until fully incorporated.
Add more of the ice water mixture, 1 to 2 T at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
Squeeze and pinch with your fingertips to bring all the dough together, sprinkling the dry bits with small drops of the ice water mixture, if
necessary, to combine.
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour or up to preferably overnight to give the crust time to mellow.
If making the double-crust version, divide the dough in half before shaping each portion into flat discs.
Do Ahead: The dough can be made 3 days ahead. Wrap tightly and keep chilled, or freeze for up to 1 month.
