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Measure out 320g of flour and add to food processor
Add 1 teaspoon of Himalayan pink salt and 2 teaspoons of white sugar to the food processor
Cut 8 ounces of cold salted butter into small cubes
Add the butter to the food processor and blend for about 10 seconds until mixture resembles small granules with no large chunks
Transfer the butter and flour mixture to a mixing bowl
Add 5 tablespoons of ice water and 1 tablespoon of apple cider vinegar to the bowl
Mix the liquid into the dough by hand until the crumbs hold together when pinched
Divide the dough in half by weight and form each portion into a disc
Wrap each disc in plastic wrap twice
Refrigerate for at least 12 hours or up to 3 days before using
Roll out the chilled dough and use for pie crusts, pot pies, or quiche