In the bowl of a food processor, combine the flour, sugar, salt and baking powder. Pulse a few times to blend. Sprinkle the butter pieces over the dry ingredients. Process until the mixture resembles cornmeal, about 15-20 pulses. You want to be able to still see bits of butter.Combine the water and vinegar. Add about 3/4 of the liquid to the bowl. Pulse about 10 times or until the dough begins to form a few small clumps. Squeeze a handful of the dough together to see if it is binding together without dry floury pieces. If needed, add the additional liquid and pulse 2 or 3 more times. Scrap the dough onto a double strength sheet of plastic wrap. Pull the wrap up around the dough and knead a few times to bring dough together. Flatten and shape into a rectangle. Wrap and chill for about an hour or freeze for 30 minutes before rolling out. Lightly grease and flour your pan. On a lightly floured surface, gently roll the dough out a few inches larger than your selected baking pan. Gently lay dough into pan and press into corners. Trim edges. Reserve these dough trimmings to use as fancy trim or rustic dabs on top of pie. I usually place the pan of dough in the freezer for 10-15 minutes . If using for a filled pie that will be baked, line the crust with a sheet of foil or parchment and fill with baking beans. Bake at 375º for 15 minutes. Remove paper and bake for an additional 5 minutes or until dry to the touch. Fill and bake as directed by your pie recipe. If using for a pie that will be filled and not baked again (such as a custard pie), line the crust with a sheet of foil or parchment and fill with baking beans. Bake at 375º for 20 minutes. Remove paper and bake for an additional 25 minutes or until golden brown and dry. Let cool thoroughly before filling.
This dough can be kept wrapped and chilled for up to a week before rolling out. You can also freeze the dough, roll out the dough and place in desired pan and freeze in pan, ready to proceed with your recipe when ready.