1. In a large bowl, whisk together Sonora, sugar and salt. Add chilled butter cubes and cut in, using your fingers or a pastry blender, coating the flour well with the butter but leaving some pea-sized pieces of butter visible. Add the cider vinegar and water and mix until dough starts to come together.
2. Pour the dough onto a lightly floured work surface. Press into a large disk. Wrap well and chill for 20-30minutes.
3. Remove dough from refrigerator. Turn out onto a lightly floured work surface. Roll dough into a rectangle, roughly 6” x 15”. It’s okay if it looks a little shaggy at this point; it will continue to come together as you roll. Fold in thirds like a letter for an envelope. Use a plastic or metal bench scraper to neaten up the edges. Immediately roll again into a 6” x 18”rectangle and fold again. If the dough looks nice and cohesive, divide into 2 equal portions, gently shape each into a round disc, wrap each in plastic wrap and refrigerate for at least another 30 minutes before rolling out for your pie pan.
*If the dough hasn’t quite come together, wrap in plastic wrap, refrigerate for another 30 minutes, then perform one more roll and fold.