Cut the cold butter into small cubes, wrap with plastic, and place in the freezer to chill for at least 10 minutes.
Add the flour, sugar, salt, and baking powder in the bowl of a food processor. Pulse a few times to combine. Add the cold, cubed butter all at once. Pulse until pea-size butter pieces remain.
Mix the ice water and vinegar in a liquid measure cup. Add half the liquid to the processor and pulse two times. Add the remaining liquid. Pulse two more times. The mixture will be very crumbly, but when pinched together between two fingers it should come together.
Dump the mixture into a large bowl. Use your hands to lightly squeeze the dough, gather it into a ball, and form it into a disc. Wrap with plastic and place in the refrigerator for 15 minutes to chill and rest.
Lightly flour your work surface. Unwrap the dough and dust the top with some flour. Roll out the dough to a 12-inch round, sprinkling more flour as needed to prevent sticking. Make sure to lift and rotate the dough after each roll.
Wrap the dough around your rolling pin, and drape it over a 9-inch pie plate. Press the dough into the plate and patch any tears. Trim the edges with sharp kitchen shears, leaving a ½-inch overhang around the lip of the pie dish. Fold the edges under to create a thick rim. Press the rim against the lip of the dish while keeping the dough flush with the edges. Use your fingers to flute the edges. Use a fork to prick holes in the bottom surface of the crust. Place the pie dish in the freezer until needed.