To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months. Store pie at room temperature for up to 1 day.
Equipment: 9-inch pie pan (not deep-dish)
Tips: Not all pie crusts are created equal. Here are the tricks our expert pie makers swear by. First, use ice-cold water (not just cold tap water). Second, measure the flour using the "spoon and level" method. Scoop flour from its container with a spoon into a measuring cup. Use a knife or other straight edge to level the flour with the top of the cup. Finally, don't overwork the dough. You want to knead until it just comes together. Then refrigerate for at least an hour before rolling out.