In a large bowl, toss together flour, salt, sugar, and cubed butter. Cover with plastic wrap and let chill in the freezer until ingredients are cold (about 5-8 minutes).
Using a pastry blender (or two forks), cut cold butter into cold flour until mixture resembles coarse, pebbled sand. Add vinegar and ice water. Fold to combine. Dough will be shaggy.
Dump dough onto a lightly floured work surface and gently knead until mixture comes together. Pat dough to a thickness of about 1/2-inch. Cover in plastic wrap and let chill in the fridge for at least one hour (overnight is best).
Allow chilled pie dough to sit at room temperature for 5 minutes. Working on a lightly floured surface, roll dough into a 12-inch circle, about 1/8-inch thick. Transfer dough to pie dish and firmly press into the bottom and sides of pie dish. Trim excess dough. Flute, crimp, or decorate pie edges as desired. Cover with plastic wrap and allow pie dough to chill in the fridge until cold, about 15-30 minutes. Meanwhile, prepare filling.
Preheat oven to 375 degrees F. Line pie with crinkled parchment paper and fill with dried beans or pie weights. Bake for 10 minutes. Remove pie weights and bake for another 10 minutes.