In a large bowl, whisk together the flour, sugar, and salt until evenly mixed.

Add the cold, cubed butter to the dry ingredients. Using your fingertips, gently rub the butter into the flour mixture until it starts to resemble coarse crumbs. You should still see small visible bits of butter throughout; that’s what gives your pie crust its flaky layers. Avoid overworking or softening the butter.

Combine ice-cold water with the apple cider vinegar. Gradually drizzle this mixture into the dough, a spoonful at a time, gently mixing with your fingers after each addition. The dough should begin to come together while still feeling slightly crumbly; it should hold when pressed but not feel wet or sticky.

Turn the dough out onto a sheet of parchment paper and press it together into a rough rectangle using the paper. Try not to use your hands too much here, as the warmth can soften the butter.

Once you’ve formed a rectangle, cut the dough into three parts. Stack them on top of each other, then press down to form layers. Repeat this step once more to create those flaky layers of pastry.

Divide the dough into two portions, wrap each piece tightly in plastic wrap, and refrigerate for at least 1 hour before rolling.

When ready to roll, dust your surface and rolling pin with flour. Roll one piece of dough into a thin circle, about 2mm thick and 4-5 inches larger than your pie dish. Using your rolling pin, lift the dough carefully and lay it into the pie pan, pressing gently into the edges. Don’t stress about small cracks, you can easily patch them up with leftover dough.

Cover the lined pan with plastic wrap and chill it again for about 30 minutes while you prepare your filling.

Once the filling is ready, spoon it into the chilled crust. Roll out the second piece of dough and place it on top, either as a full cover or in a lattice pattern. If using a full cover, remember to cut a small vent in the center to allow steam to escape during baking.

Brush the top with egg wash, sprinkle a little sugar for that golden crunch, and bake for 60-80 minutes, depending on your filling. Allow the pie to cool for at least an hour before slicing to help it set perfectly.