Step 1 In a large bowl, whisk together the flour, salt and sugar. Cut the fat into tablespoon-sized pieces and add them to the flour mixture. Toss the fat lumps around until they are coated with flour, then use a pastry cutter or your fingers to combine the fat with the flour until the fat is reduced to uneven crumbles, some as large as an almond and others as small as peas. Drizzle over the water and vinegar, and gently stir until the mass comes together (if using a high-fat butter, you might need up to 5 ounces of water). Don't worry if the dough is a little shaggy; it's all right as long as it sticks together.
Step 2 Dump the mixture out onto your work surface. Use a bench scraper to gather the crumbs into the mass of dough. Use the heel of your hand to smear the dough away from you a third at a time. You are creating flat layers of flour and butter. After the dough is smeared out gather it back together with the bench scraper, using the scraper to layer the smears on top of each other, creating a mass of dough. Do it again. The dough should come together nicely, but you should still see pieces of butter.
Step 3Divide the dough in half and form into flat disks. Wrap each in plastic wrap and refrigerate until well-chilled, at least an hour and up to two days. You can also freeze the dough for up to 1 month.