• Chop the butter into small cubes. Add the cubes to a bowl and place them in the fridge or freezer for 10 minutes to ensure they are cold.
• To a large mixing bowl, add the flour, sugar, and salt and mix them together. Add the cold butter cubes to the flour.
• Use a pastry cutter to cut the butter into small pieces and rub it into the flour, or use your fingertips to rub the butter into the flour. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix.
• Add the lemon juice or vinegar to the ice-cold water. Drizzle around 3/4 of the water into the flour.
• Use a spatula or your hands to combine the dough and add as much extra water as needed, a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
• Tip the dough onto a lightly floured bench and form it into a mound. Wrap the dough up tightly and place it in the fridge for 30 minutes before continuing with the next step.

Laminating

• Using a rolling pin, roll the dough into a rough 10-inch/25cm rectangle on a lightly floured work surface. There's no need to measure it perfectly; lengthen it to around 10 inches.
• Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over the top to make a pamphlet shape.
• Turn the dough a quarter turn and repeat this process once more.
• Cut the dough into two and use your cupped hands to shape each piece into a disc.
• Wrap the dough discs up tightly using. Chill it in the fridge for at least 1 hour or up to 2 days before using it in your favorite pie recipes.