- In the bowl of a stand mixer fitted with a paddle attachment, combine flours, salt, sugar, and cubed butter. Place in freezer for 30 minutes.
- With mixer on low speed, or by hand, cut butter into flour until it breaks down to the size of small peas. Slowly stream in cold water and vinegar just until dough forms. It’s okay if it seems dry—if the dough holds when you press it together, it’s ready. If it seems too wet, add a bit more all-purpose flour. Wrap in plastic and refrigerate for an hour.
- To laminate dough (optional): After 1 hour, roll out dough into a rectangle. Fold dough in thirds, like a letter, then roll out again. Fold dough in thirds one more time and, without rolling out, wrap in plastic. Chill for at least 2 hours or overnight. The dough will keep for 1 week in the refrigerator or 1 month in the freezer.