Cut the butter into ½ -inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining 1 ¼ sticks in the refrigerator until ready to use.
Stir the red wine vinegar into the cold water and set aside.
Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add ½ tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
Divide the dough into 2 equal parts and roll each into a ball. Flatter the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
Note: Once the dough is rested, it can be stored in the refrigerator for up to 3 days, or frozen for up to 1 week.
Roll pie crust dough out on a lightly floured surface into a 12-inch or 14-inch circle... the bottom of a round pizza pan makes a great guide for rolling it out. If the dough sticks to the surface or your rolling pin, add more flour.
Once you have your dough rolled out to size, carefully roll your dough onto your rolling pin to make it easy to transfer onto your pie plate. Place dough in 9 1/2-inch pie plate and press into place. Trim and fold under the edges and crimp for a decorative crust. Chill in refrigerator while making the filling.