Combine the first portion of flour and butter: Add 1 ½ cups of flour, salt, and sugar to your food processor. Pulse a few times to combine. Next, scatter the cold butter cubes over the flour mixture. Process for about 15 seconds, until a dough or paste begins to form and there is no dry, uncoated flour left.

Add the remaining flour: Scrape down the sides of the food processor bowl to redistribute the mixture. Add the remaining 1 cup of flour and pulse 4 to 5 times.

Add water and bring the dough together: Transfer the mixture to a medium bowl. Sprinkle 4 tablespoons of ice water over it, and use a rubber spatula to press the dough into itself.

Form and chill the dough: Remove the dough from the bowl and gently form it into a ball on a clean surface. Cut the ball in half, then flatten each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour.

Combine the first portion of flour and butter: In a medium bowl, add 1 ½ cups of flour, salt, and sugar. Whisk to combine.

Add the remaining flour: Scatter the remaining 1 cup of flour over the butter and flour mixture. Continue to work the mixture with a pastry blender.

Add water and bring the dough together: Transfer the mixture to a medium bowl. Sprinkle 4 tablespoons of ice water over it, then use a rubber spatula to press the dough into itself.

Form and chill the dough: Remove the dough from the bowl and gently form it into a ball on a clean surface. Cut the ball in half, then flatten each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour.

Prepare the dough: Remove one of the dough disks from the refrigerator and let it sit at room temperature for at least 5 minutes.

Roll the dough: Using your rolling pin, roll the dough, turning it a quarter turn after every other roll, until you have a circle about 12 inches in diameter.

Transfer to the pie dish: To move the dough to your pie dish, carefully roll it around your rolling pin, then unroll it over the dish.

Crimp the edges: Fold any overlapping dough underneath itself to create a thicker, ¼-inch border.

For a double-crust pie, don’t crimp the bottom crust. Instead, roll out your second dough disk.

Chill the crust: Slide the unbaked pie crust into the refrigerator and chill for at least 30 minutes.

Preheat the oven: Preheat your oven to 375°F (190°C).

Bake the crust (phase 1): Pierce the bottom of the chilled crust all over with a fork and line with parchment paper.

Bake the crust (phase 2): Carefully remove the crust from the oven and lift out the parchment paper and weights.

Optional shiny, golden crust: Prepare an egg wash by whisking one egg yolk and 1 tablespoon of cream together.

Add the top crust: Roll the bottom crust out and place it into your pie dish as directed.

Seal and crimp the edges: Fold the edges of the top crust underneath the edges of the bottom crust.

Finish and bake: Just before baking, make an egg wash by whisking an egg yolk and 1 tablespoon of cream together.