My best pie crust recipe, for a 9-in fruit/sweet pie with a top:
Preheat the oven to 425
Add 3 cups flour, 3 sticks of butter (the colder the better, 1 stick=8Tbsp), 1Tbsp sugar, and a pinch of salt together in a food processor until butter is in small diced chunks, and well mixed.
Slowly add 1/3 to a 1/2 cup water until the mixture just barely holds together. Make sure not to over mix the dough, you want some little chunks of butter still in it.
Stick the dough into the fridge for about 10 minutes to chill.
Separate out about 1/2 to 2/3 of the dough. Roll it out with lots of flour. If you’ve done it right, it should be a little bit difficult to do, as it is still quite dry, so keep picking up bits that fall off and rolling them out again. When you have the bottom crust rolled out, fold it over once and roll it out again, to ensure maximum flakiness. Then place the crust into the pie pan, being sure that it reaches down in the cracks. Don’t worry if it breaks in parts: fill the cracks with more dough and it should be fine.
Add the filling to the pie.
If making a lattice crust for the top (best with cherries), roll out your top crust the same way you rolled the bottom, then cut into thin strips. Begin to lay them out over the pie, being careful not to seal them to the bottom until you have placed all of them, so that you can lift them up and interweave them. Once they are all on the pie, press the edges into the bottom edges to ensure they seal.
If making a full top crust (my go to for apple pie), simply roll out the top and then place it over the pie, pressing the edges together to seal. Then, you need to score the top to allow steam to exit the filling. I usually try to do designs, but just straight lines are also fine. Just make sure there are plenty of them: it’s better to have more than enough than too few.
Bake at 425 for 15 minutes, then lower the temperature to 400 for another 25-30. Watch the pie carefully for signs that the crust is burning, if so turn down the heat even more, and bake for slightly longer. It also helps to spin the pie around in the oven half way through to allow for even baking, though you don’t want to open the oven more than once because of the heat loss. The crust should be golden brown when done.
Sprinkle some coarse sugar over the top, and enjoy a deliciously flaky desert.