In a large bowl, combine the flour, sugar and salt. Rub the butter into the flour mixture until it resembles large breadcrumbs.
Add the vinegar and water then quickly stir with your hands until a dough begins to form. Press the dough together into a flat oval. Refrigerate 1 hour.
Sprinkle some extra flour onto a flat surface and roll out dough to fit a 20cm pie tin. Press the dough into the tin, and use a fork to crimp the edges of the pastry. Freeze for 15 minutes and then prick the base of the pastry with a fork.
To prebake the pastry shell, preheat oven to 200 degrees. Line the pastry with foil, fill with 1/2 cup of rice and bake for 8 minutes. This keeps the bottom of the pastry from rising in odd places from air pockets. Remove the foil and rice, then bake for another 8 minutes. Cool the shell on a cake rack.