Cut the butter into small cubes and place in a large bowl. I cut them into tablespoon sized squares and cut each square into 9 little squares. Place the butter back in the fridge as you measure out the flour.
Measure out 2 cups of flour and sift the flour over the butter.
Use your fingers to massage the butter into the flour, leaving chunks of butter unincorporated.
Add the tablespoon of vinegar and toss. Add the ice water a tablespoon at a time until the dough is able to hold together when pressed. It should be very cool to the touch, moist enough to hold together, but not wet enough that excess moisture is left behind in the mixing bowl or your hands.
Separate into equal sized balls of dough. Wrap in plastic wrap and store in the refrigerator for 30 minutes.
Take one of the balls out and dust the counter with flour. Roll the dough into a 14-inch round and drape it into the pie tin. Trim the edges or fold them under to reinforce the sides. Place in the fridge to sit for 2 hours.
Place some parchment paper on a baking sheet. Roll the other ball of dough into a 10 by 15-inch rectangle and place it on the parchment paper. Place the baking sheet in the fridge and let it sit for 2 hours.