In a large bowl, whisk together the flour, sugar, and salt until combined. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a small bowl, combine 6 tablespoons of ice water with the apple cider vinegar. Drizzle this mixture over the flour mixture, tossing gently with a fork until the dough just begins to come together. Add additional ice water, one tablespoon at a time, if needed.

Turn the dough out onto a clean work surface and gently gather it together, dividing it into two equal disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

When ready to use, remove one disk from the refrigerator and let it sit for 5 minutes to soften slightly. On a lightly floured surface, roll the dough from the center outward into a 12-inch circle, rotating the dough and adding flour as needed to prevent sticking.

Carefully transfer the rolled dough to a 9-inch pie pan by rolling it onto your rolling pin and unrolling it over the pan. Gently press the dough into the bottom and sides of the pan, then trim the edges leaving a 1-inch overhang.

For a pre-baked crust, prick the bottom with a fork, line with parchment paper and pie weights, and bake at 375°F for 20 minutes. Remove weights and bake an additional 5-8 minutes until golden. For filled pies, follow your specific pie recipe's baking instructions.