• For Single Pie Curst: In a large glass measuring cup combine the ice water and apple cider vinegar. Place in the freezer (if possible) or fridge until needed.
• In a large bowl, mix the flour, cornstarch, salt, and sugar. Add in the cubed butter and toss with a spatula to coat the butter in the flour. 
• Using a pastry cutter, work the butter into the flour until the mixture is a coarse meal. The butter should be about the size of peas. 
• Using a silicone spatula, slowly fold in the water. Pour the shaggy dough out onto a clean surface and knead it gently, until it comes together in a ball, adding more ice water only if absolutely needed. Gather the dough into a large ball and gently flatten it into a disk.
• Wrap the disk in plastic wrap and refrigerate for at least 2 hour, or up to 48 hours. Remove the dough from the fridge 15 minutes before you plan on rolling, as dough that is too cold will crack. 
• Lightly flour a rolling pin and a large work surface. Place dough in the middle of the surface and - beginning from the center - roll the dough away from you in a firm, even stroke. After each stroke, rotate a quarter turn clockwise and roll again. Lightly sprinkle more flour as needed. Use just enough to prevent the dough from sticking. As your disc becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is about 16-inches in diameter, and around a 1/8" in thickness. 
• Carefully fold the dough in half and lay it across one side of a 9-inch or 10-inch glass or metal pie pan, placing the seam of the dough in the center of the pan. 
• Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the sides of the pan. If you see any visible air bubbles, gently burst them with a fork. 
• Using kitchen scissors, trim the dough overhang to 1/2-inch. Roll the overhang underneath the rim of the pie plate and crimp.
• Lightly cover the crust with plastic wrap and place back in the refrigerator until needed, at least 1 hour. Then bake as directed in the recipe you're using.
• This is for a single pie crust. For a double pie crust see instructions below.

For Double Crust:

• In a large glass measuring cup combine the ice water and apple cider vinegar. Place in the freezer (if possible) or fridge until needed.
• In a large bowl, mix the flour, cornstarch, salt, and sugar. Add in the cubed butter and toss with a spatula to coat the butter in the flour. 
• Using a pastry cutter, work the butter into the flour until the mixture is a coarse meal. The butter should be about the size of peas. 
• Using a silicone spatula, slowly fold in the water. Pour the shaggy dough out onto a clean surface and knead it gently, until it comes together in a ball, adding more ice water only if absolutely needed. 
• Gather into a large ball and divide in half (use a kitchen scale for even weights, each half should weigh about 644 g). Gently flatten each half into a disk. Wrap in plastic wrap and place in the refrigerator to chill for at least 2 hours, or up to 24 hours. 
• Remove the disks of pie dough from the fridge 15 minutes before rolling out. For the bottom pie crust follow the rolling out instructions listed in the single pie instructions above (keep chilled in the fridge until needed). If making a lattice crust for the top pie crust, follow the instructions below.

For Lattice Strips:

• Remove the second disk of the dough from the fridge and let it sit at room temperature for 15 minutes before you plan on rolling.
• Line a large baking sheet with parchment paper and set it aside until needed. 
• Lightly flour a rolling pin and a large work surface. Set the dough in the middle of the surface and - beginning from the center of the disc - roll the dough away from you in one firm and even stroke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, pie dough, and rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is about 16-inches in diameter, and around a 1/8” in thickness.
• Using a pizza cutter or pastry roller, slice the dough into 12 strips (the width of the strips should be just over an inch). Gently lay the strips on the prepared baking sheet, cover with plastic wrap, and refrigerate until needed, at least 20 minutes. 
• Remove prepared crust and lattice strips from the refrigerator. Scrape desired pie filling into an even layer in the pie crust shell. 
• Lay 7 of the strips parallel on top of the filling, leaving about 1/4-inch between each strip. Fold back the second, fourth, and sixth strip, then place a strip of dough so that it’s perpendicular to the parallel strips. Unfold the folded strips, so they lay over the perpendicular strip. 
• Now fold back the first, third, fifth, and seventh strip, then place another strip of dough on top, so that it’s perpendicular to the parallel lattice strips. 
• Repeat this layering process with remaining lattice strips, weaving the strips over and under each other. 
• Trim the edges of the strips, leaving about 1/2- inch overhang. Tightly roll the excess dough up so it's firmly sitting on the edge of the pie plate, then crimp the edges to secure the strips with the bottom pie crust.
• Bake as directed in the recipe you're using.