Combine the first portion of flour and butter by adding 1 ½ cups of flour, salt, and sugar to your food processor. Pulse a few times to combine, then scatter cold butter cubes over the mixture. Process for about 15 seconds until a dough or paste forms.

Add the remaining flour by scraping down the processor bowl and then adding the rest of the flour. Pulse 4 to 5 times until the dough looks broken up and crumbly.

Add water and bring the dough together by transferring the mixture to a bowl and adding 4 tablespoons of ice water. Use a spatula to press the dough together. If it falls apart, add more water as needed.

Form and chill the dough by shaping it into a ball, cutting in half, flattening each into a disk, wrapping tightly in plastic, and refrigerating for at least 1 hour.

Combine the first portion of flour and butter in a bowl, whisk flour, salt, and sugar together, and coat butter cubes. Use a pastry blender to cut butter until it resembles breadcrumbs.

Add the remaining flour and blend until evenly distributed. The mixture should look crumbly with pea-sized butter pieces.

Add water and bring the dough together using the same method as described for food processor preparation.

Form and chill the dough following the same steps as above.

Prepare the dough by letting a disk sit at room temperature for 5 minutes and flouring the surface.

Roll the dough out to a 12-inch circle, checking to ensure it isn’t sticking.

Transfer to the pie dish by rolling the dough onto your pin and unrolling it over the dish.

Crimp the edges by folding any excess dough under itself and pressing to create a thicker border.

For a double-crust pie, roll out the second disk, fill, and place over the top, crimping the edges together.

Chill the unbaked crust for at least 30 minutes.

Preheat the oven to 375°F (190°C).

Bake the crust for 15 minutes with parchment and weights for a partially-baked crust.

For a fully baked crust, remove weights, return to oven, and bake until golden brown for another 15 to 20 minutes.

For a shiny finish, brush with an egg wash and bake for an additional 5 to 8 minutes.

Roll out the bottom crust and place in the dish. Roll the second disk and place it on top, trimming excess.

Seal the edges by folding and crimping, then refrigerate for 30 minutes before baking.

Before baking, brush the top with an egg wash, sprinkle with sugar, and vent with slits.