Make the ice water mixture, then refrigerate it. In a large liquid measuring cup, whisk together the water and vinegar. Add the ice and whisk. Refrigerate while you prep the rest of the ingredients.
Cut the butter into cubes, then freeze it. Cut the butter into 1-inch cubes and place them in a small bowl. Freeze while you prep the rest of the ingredients.
Mix the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat on low until just combined, about 15 seconds.
Add the butter to the dry ingredients and beat into a coarse meal. Add the butter all at once and beat on low until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout, about 3 minutes.
Add 6 Tablespoons of the ice water mixture, and beat until combined. Remove the ice water mixture from the refrigerator. With the mixer on low, add 6 Tablespoons of liquid from the ice water mixture all at once.Beat on low until the dough clumps around the paddle and/or sides of the bowl, about 2 to 3 minutes. Stop the mixer immediately.If the dough seems too dry, add more liquid from the ice water mixture 1 teaspoon at a time. Divide the dough and refrigerate for at least 1 hour before using. Tip the dough out onto a lightly floured counter with a rubber spatula. Quickly knead the dough into a rough ball and divide in half with a bench scraper (each half should weigh around 11 ounces or 312 grams). Shape each half into a rough ball.Wrap each ball tightly in plastic wrap and flatten into a small disc. Refrigerate for at least 1 hour, preferably overnight, before using. The dough will keep in the refrigerator for up to 3 days.