Ingredients:

  • 2 1/2 cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, very cold and cubed into 1/2-inch pieces
  • 6–10 tablespoons Ice Water
  • 1 teaspoon Apple Cider Vinegar (Optional)

Instructions:

  1. In a large bowl, whisk together the flour, sugar, and salt until thoroughly combined.
  2. Add the cold butter cubes. Use a pastry blender or your fingertips to cut the butter into the flour mixture until the largest pieces resemble coarse peas, and the smallest are the size of fine breadcrumbs. Do not let the butter melt.
  3. Drizzle in the ice water (and vinegar, if using), one tablespoon at a time, mixing gently with a fork after each addition. Stop adding liquid as soon as the dough just begins to come together when squeezed; it should still look shaggy.
  4. Turn the dough out onto a lightly floured surface. Gently press it together into two flat discs (do not knead!). Wrap each disc tightly in plastic wrap, flattening them slightly. Refrigerate for at least 60 minutes.
  5. Remove one disc from the fridge 10 minutes before rolling. On a lightly floured surface, roll the dough from the center outward, turning the disc frequently, until it’s about 12–13 inches in diameter and 1/8 inch thick.
  6. Carefully drape the dough over your rolling pin and unroll it over your 9-inch pie plate. Gently ease the dough into the bottom and up the sides without stretching.
  7. Trim the overhang to about 1 inch past the rim. Tuck this overhang under itself, pressing against the edge of the plate. Crimp the edges decoratively.
  8. Prick the bottom all over with a fork if blind-baking, or cover the shaped crust and chill for 30 minutes before filling.