Start by making sure your butter is properly chilled. Pop it in the freezer for about 15 minutes if you want to be extra cautious. Cold ingredients are essential for a flaky crust.

In a large mixing bowl, whisk together 2 3/4 cups of unbleached all-purpose flour and 1 1/2 teaspoons of kosher salt. Add 2 tablespoons of fine cane sugar and 1/4 teaspoon of ground cinnamon to the mix to enhance the flavors.

With a pastry cutter or two forks, cut the chilled butter into the dry ingredients. You want the mixture to resemble coarse crumbs with pea-sized butter chunks remaining. This step is crucial for a flaky pie crust.

Sprinkle 1 teaspoon of freshly grated lemon zest into your mixture. This will brighten up the flavors.

Next, slowly add the ice-cold water, starting with 6 tablespoons. Mix gently until the dough starts to come together. If it feels too dry, add a bit more water, one tablespoon at a time.

Once the dough forms, turn it out onto a lightly floured surface. Knead it gently just until it holds together—don’t overdo it!

Shape your dough into a disk and wrap it in plastic wrap or parchment paper. Chill it in the refrigerator for at least one hour. Chilling is essential for maintaining the dough’s structure during baking.

After chilling, dust your countertop with flour and roll out the dough to fit your pie dish. Aim for about 1/8 inch thick. If it cracks, just pinch it back together.

Carefully transfer your rolled dough into the pie dish. Press it gently into the edges, ensuring it’s snug.

Depending on your recipe, you may need to pre-bake your crust. Poke a few holes in the bottom to prevent bubbling. Bake it according to your pie recipe’s instructions.