Cut the butter into small dices or shred it. Then put it in the freezer to make sure it is really cold.
In a food processor place the flour, sugar and salt and process for a few minutes unti combining. You can also do this in a big bowl using a fork.
Add in the butter and process for 10 seconds until the mixture feels like dans (you can form this sand-like by using your fingertips or a fork).
Pour in the cold water along with the vinegar and process (or combine with your hands) until you get a soft dough (it is important not to overknead).
Wrap the dough with some kitchen plastic wrap and let it rest in the fridge for 30 minutes.
Once the dough has rested, take it out of the fridge and roll it out on a clean surface with some flour until it is about 0.20 inches (5mm) thick.
Place the rolled out dough on a pie mold of about 9.85 inches (25 cm) previously greased and press it to cover the whole mold, making decorations on the edges if you want to.
If you want to pre-bake it, cover the dough with parchment paper or aluminium foil and place something heavy on top (it could be rice, chickpeas, beans, etc.).
Bake at 375º F (180º C) for 15 minutes, then take the foil or parchment paper off and bake for another 5 minutes. Take it out of the oven and let it rest to then fill it with whatever you want, either sweet or savory.