Step 1

In a food processor, combine half the flour, sugar and salt. Pulse for a few seconds to evenly mix.

Step 2

Add the cubed butter to the food processor. Cover and pulse for 20 seconds for a paste to form. Add the remaining flour and pulse for an additional 10 seconds or until the dough is a crumbly texture. Leave in the food processor.

Step 3

In a small bowl, combine the ice water and apple cider vinegar.

Step 4

Pour 4 tablespoons of the water and vinegar mix over the dough in the food processor. Pulse for about three seconds. Add the remaining water and pulse 8 times, about 1 second each pulse.

Step 5

Remove the dough from the food processor and mound together on a clean surface.

Step 6

In a large mixing bowl, combine half the flour, sugar and salt. Mix evenly.

Step 7

Add the cubed butter a little at a time. Using your fork or pastry cutter, mash the butter to incorporate into the flour mixture. Add in all the butter and continue to mash until a paste forms. Slowly add in the remaining flour, while you continue to cut through the dough with your fork. Continue until all the flour is folded in and a crumbly texture appears.

Step 8

In a small bowl, combine the ice water and apple cider vinegar.

Step 9

Pour 4 tablespoons of the water and vinegar mix over the dough in the bowl. Using your fork, press into the dough. Add the remaining water and cut the dough with your fork until all is combined and a dough is formed.

Step 10

Remove the dough from the bowl and mound together on a clean surface.

Step 11

Form into a ball and then divide in half with a sharp knife. Form into two discs and wrap tightly with plastic wrap. Refrigerate for at least 1 hour or up to 24 hours. You may also place it in the freezer for future use.

Step 12

After chilling for at least 1 hour, take the dough discs out of the refrigerator and allow them to sit on the counter for roughly 5 - 10 minutes. This makes them easier to work with.

Step 13

Lightly flour your work surface and place one of the dough discs in the middle. (Roll two for a double crust pie or save one in the freezer if only doing a single pie crust. Lightly flour both your rolling pin and the top of the dough disc. Using your rolling pin, lightly roll out your dough until about 1/8th inch thick and about 13 inches in diameter. If the dough sticks, lightly add more flour to your surface and rolling pin.

Step 14

Gently place the rolled dough onto a 9 inch pie plate, carefully pushing into the bottom of the plate.

Step 15

With a scissors or sharp knife, carefully cut off any overhanging dough if needed. Leaving a half inch of dough. Shape the edges of the dough to form a single crust.

Step 16

In a small dish, whisk together one egg and 1 tablespoon milk to form an egg wash. Lightly brush over the dough before baking.

Step 17

Follow the baking instructions for both single and double crusts on your favorite pie recipe. (Baking times will vary by pie filling selection and recipe).