• Note: I recommend letting the pie dough rest for at least 2 hours, preferably overnight, before lining your pie dish, so factor that into your timing.

Make the pie dough

• Cut the butter into small cubes.

  Combine the water and apple cider vinegar in a small bowl.

  Place the butter and the water/vinegar mixture into the freezer for 10 minutes while you measure out the dry ingredients.
• Add the flour, sugar, and salt to a food processor and pulse a couple of times to combine.
• Take the butter out of the freezer and add it to the food processor. Pulse until the butter is dispersed throughout the flour, but there are still some small, pea-sized chunks of butter visible.
• Pour in about half of the water/vinegar mixture and pulse the mixture. Do not overwork the dough, pulse it just enough to combine.
• Keep gradually adding water, a little at a time, until the mixture is hydrated enough that it clumps together when you squeeze it with your fingers. You may not need all of the water.
• Dump the mixture out onto a lightly floured work surface and bring it together with your hands. If it is too dry to stick together, you can splash a little more of the water mixture onto it.
• Knead the dough by flattening it and folding it in half a few times, just until it comes together smoothly.
• Divide the dough in half (this recipe makes enough for 2 pie crusts. Shape into two round, flat discs. Wrap them in plastic wrap and put them in the refrigerator for at least 2 hours, preferably overnight.

  If you don't need both pie crusts at once, you can keep one for later for up to 3 days in the fridge or 3 months in the freezer.

Line the Pie Dish

• When you are ready to make the pie crust, take the dough out of the fridge and leave it on the countertop for 10-15 minutes to warm up a little so it's easier to roll.
• Roll the dough out on a floured work surface to about ⅛ inch thickness. Make sure it is larger than your pie dish by 1-2 inches in each direction (depending on the depth of your pie dish).

  I like to cut a rough circle with a sharp knife just to get rid of any scraggly edges and make it a little neater.*
• Transfer the pastry to your ungreased pie dish and gently press it into the corners. Do not stretch the dough. If you have long nails, you can use a little ball of scrap pastry to do this, so you don't mark up the dough.
• Gently tuck the outer edges of the pastry underneath so the crust is neat all the way around. Crimp the edges if desired and dock the bottom of the pie shell a few times with a fork.
• Refrigerate for at least 30 minutes or until ready to bake.

How to blind bake pie crust

• Cover the inside of the pie with parchment paper and fill with baking beans and/or rice. Make sure you fill it all the way up the sides of the pie crust to stop the edges from shrinking.
• Put the pie crust back in the fridge (or the freezer if you have room) for 10 minutes while you preheat the oven to 425°F / 220°C (200°C fan assisted).
• Put the pie crust into the oven on the middle rack and bake for 15-18 minutes or until the edges are starting to turn golden brown.
• Take the pie out of the oven and turn the temperature down to 375°F / 190°C (170°C fan assisted). Carefully lift out the parchment paper and baking beans.
• Brush the crust with a layer of egg wash It should be a thin layer, but thick enough to seal the docking holes.

  This can help to prevent soggy bottoms if you are adding a liquid filling.
• Return the pie crust to the oven:

  To par-bake the pie crust - bake for a further 5-7 minutes or until the inside of the pie looks dry and slightly golden brown.

  To fully bake the pie crust - bake for a further 10-12 minutes or until the entire pie is golden brown all over.
• Remove the pie from the oven and let it cool on the countertop until ready to use.