In a large stainless steel bowl, combine the flour, sugar, and salt and stir to mix well. Place the sticks of butter in a bowl and coat on all sides with the flour mixture. Using a bench scraper, cut the butter into 1/2-inch cubes. work quickly to separate the cubes with your hands until they are all slightly coated in flour. Using bench scraped cut each cube in half. Switch to the pastry blender and begin to cut the butter with one hand while turning the bowl with the other. Continue to blend and turn until the largest pieces are the size of peas and the rest of the mixture feels and looks similar to Parmesan cheese.
Add the water-vinegar mixture all at once, and use the bench scraper. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can't see liquid anymore. Scoop, press and turn the dough until it forms one cohesive mass.
Remove dough from the bowl, place it on a lightly floured counted, and use bench scraper to divide it into two equal pieces. Form into two balls, gently pat until any air pockets are gone. Wrap dough tightly in plastic wrap and set in the refrigerator for at least two hours.
Water-Vinegar Mixture: fill a one cup liquid measuring cup with about 1 inch of water and freeze until completely frozen. Just after you mix your dry ingredients, grab it from the freezer and fill with water plus 2 tablespoons or so of apple cider vinegar. Let it chill on your counter while you mix the other ingredients for the dough.