Mix flour, sugar, and salt in a large bowl. Toss butter in flour mixture to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky).
Combine vinegar and 2¼ tablespoons ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair). Knead dough in the bowl until it starts to come together (it will still look a little dry).
Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate rough edges. Divide dough into 2 pieces and press into about 2½ disks. Wrap with plastic and chill at least 1 hour.
Makes two 23cm pie crusts Dough can be made 5 days ahead; keep chilled, or freeze up to 1 month.