- 2 cups all-purpose flour, plus extra for rolling
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ pound unsalted butter, cold
- ½-¾ cup ice water
- Place flour, salt and sugar in a large bowl and mix with a fork.
- Cut butter into ½-inch cubes and add to the flour.
- Work butter into flour until no large chunks remain. This mix should be shaggy, not homogenous.
- Make a hole in the center of the mixture and add ⅓ cup ice water. Gently fold it into the flour and butter. Add more as needed, one tablespoon at a time, just until the dough comes together.
- Turn the dough out onto a floured surface. Cut it into two pieces, one larger than the other (eyeball ⅓ of the dough for the smaller piece). Shape the dough into discs, cover in plastic wrap, and let dough rest in the fridge for at least one hour before forming the pie. The dough will keep in the fridge for up to 5 days and in the freezer for 3 months.
- Remove the large disc from refrigerator. Using a rolling pin on a floured surface, roll dough moving from the center outwards, adding more flour as needed, until it is ⅛ inch thick. Transfer to pie dish or cast iron skillet and trim the edges so that 1-inch hangs over the edge of the pan.
- To make a lattice top, roll the smaller disc of dough into an oblong shape and cut it into six 1-inch strips. Add the filling to the pie, then lay the strips across the pie in a criss-cross pattern. Press the strips into the lower crust around the edges and trim any excess dough. Crimp the dough around the edges and bake according to the pie recipe.