Based on cookies and cups recipe.
All purpose flour (2 1/2 cups)
Granulated sugar (1 tbsp)
Kosher salt (1 tsp)
Butter (1 cup)
Vinegar (2 tsp)
Ice water (1/2 cup)
Mix flour, sugar, salt, and butter in a large metal bowl.
Cut butter into cubes.
Add butter to bowl.
Add vinegar and ice water.
Stir with a wooden spoon until it’s too difficult.
Knead with hands until dough holds together.
If dough is too dry or crumbles, add a tablespoon of water at a time until it is flexible enoug.
Divide the dough in half.
Form each portion into a flat circle.
Wrap each dough with plastic wrap.
Refrigerate for an hour.
Flour surface lightly.
Using a rolling pin, roll the dough out 1/8–1/4 inch thick into a 12 inch circle.
Quarter the dough and carefully place into a pie plate.
Press it lightly into the dish.
Trim the edges of the crust, leaving about 1 inch overhanging.
Crimp the edges of the crust using your fingers.
Fill your pie with desired filing.
Roll out the remaining dough as you did before for a top crust.
Place the dough on top of the pie and crimp the edges to seal.
Typically a fruit pie will bake at 375°F for 45-50 minutes.