Whisk flour, sugar, and salt in a large bowl. Work in cold butter with a pastry cutter or fingertips until coarse crumbs form with some pea-sized butter pieces.

Mix 6 tablespoons ice water and vinegar; drizzle over flour, tossing gently with a fork until dough starts coming together. Add more ice water, a tablespoon at a time, if needed.

Gently gather dough on a clean surface; divide into two equal disks. Wrap tightly in plastic; refrigerate at least 1 hour or up to 3 days.

Let one disk soften 5 minutes. Roll on a lightly floured surface from center outward into a 12-inch circle, rotating and adding flour to prevent sticking.

Roll dough onto rolling pin; unroll over a 9-inch pie pan. Gently press into bottom and sides; trim to a 1-inch overhang.

To prebake, prick bottom with a fork; line with parchment and pie weights. Bake at 375°F for 20 minutes; remove weights and bake 5-8 minutes more until golden. For filled pies, follow the pie recipe.