This is the standard crust recipe I use (unless otherwise indicated) for most pies that call for a pastry crust. Makes enough for 1 double-crust pie. If you only need a single crust, halve, or make a full recipe and save half of the dough for a future pie by storing in the freezer or fridge.
Nothing in the House Pie Crust
2 cup unbleached all-purpose flour (or 1 c. all-purpose + 1 c. whole-wheat pastry flour)
1/2 tablespoon sugar
1 teaspoon salt
1 1/2 sticks COLD unsalted butter (12 tablespoons), cut into slices
1/2 beaten large egg, cold (save other half to brush on top of the crust)
1/4 cup ice-cold water
1/2 tablespoon cold apple cider vinegar (I keep mine in the fridge)
1. In a large mixing bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork and knife, cut in the butter. You want to make sure butter chunks remain, as that's what makes the crust flaky.
2. In a separate small bowl, whisk together the COLD liquid ingredients.
3. Pour the liquid mixture into the flour-butter mixture and combine using a wooden spoon. Mix until dough comes together, but is not overly mixed. Form into a ball, wrap tightly with plastic wrap, and let chill in the refrigerator for at least an hour before rolling out.