Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (2 sticks/226g) unsalted butter, very cold and cut into 1/2-inch cubes
  • 6-8 tablespoons (90-120ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar or white vinegar
  • 1 large egg, beaten (optional)
  • 1 tablespoon milk or cream (optional)
  • Turbinado sugar (for sprinkling, optional)

Instructions:

  1. In a food processor or large bowl, pulse or whisk together flour and salt.
  2. Add the cold butter cubes to the flour mixture. Pulse (in food processor) or cut in (with pastry blender/fork) until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Gradually add ice water and vinegar, 1 tablespoon at a time, mixing or pulsing until the dough just comes together.
  4. Divide the dough in half. Gently form each half into a disk. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 2 days).
  5. On a lightly floured surface, roll out one dough disk to a 12-inch circle (or larger, depending on your pie plate).
  6. Gently transfer the dough to the pie plate, pressing it into the bottom and up the sides. Trim the edges and crimp the crust.
  7. If your pie filling requires a pre-baked crust, prick the bottom of the crust with a fork, line with parchment paper and pie weights (or dried beans), and bake at 375°F (190°C) for 15-20 minutes. Remove the weights and paper, and bake for another 5-10 minutes until lightly golden brown.
  8. Add your desired filling to the pie crust. Bake according to your pie filling recipe.
  9. If using a double crust, roll out the top dough, cut slits for steam, and place it on top of the filled pie. Crimp or seal the edges together. Bake according to your filling recipe.
  10. Let the pie cool completely before slicing and serving.