This is the standard crust recipe I use (unless otherwise indicated) for most pies that call for a pastry crust. It makes enough for 1 double-crust pie. If you only need a single crust, halve the recipe, or make a full recipe and save half of the dough for a future pie by wrapping it tightly in plastic wrap and storing it the freezer or fridge.
Nothing in the House Pie Crust
2 cups unbleached all-purpose flour (or 1 c. all-purpose + 1 c. whole-wheat pastry flour*)
1/2 tablespoon granulated sugar
1 teaspoon sea salt
1 1/2 sticks COLD unsalted butter (12 tablespoons), cut into slices
1/2 beaten large egg, cold (save the 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 (Using cold liquids ensures that your butter will not melt--another crucial detail for a flaky crust!).
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 (it should be a little shaggy). Form into a ball, wrap tightly with plastic wrap, and let chill in the refrigerator for at least an hour before rolling out.
*If you use whole wheat pastry flour, you may need to add additional liquid.