Add the flour to a food processor. If you don’t have one, use a pastry cutter; if not, two knives; and if all else fails, your hands will work just fine. Bakers have been making pie crust long before gadgets existed—so don’t stress.

Add the cold butter cubes to the flour. Pulse or cut the butter in until the mixture looks crumbly with pea-sized bits of butter throughout. If you’re using your hands, work quickly to keep the butter cold.

In a small bowl, whisk together the vinegar, egg, and cold water. With the food processor running, pour the mixture into the flour. Stop processing as soon as the dough comes together into a ball.

Turn the dough out onto a lightly floured surface. Divide it into two equal portions and gently press each into a flat disk. Place each disk in a plastic bag and refrigerate for at least 30 minutes so the dough can rest and chill.

When ready to roll, place one disk on a floured surface and roll it to about ¼-inch thick. Lightly flour your rolling pin and wrap the dough around it to help transfer it into your pie dish. Unroll it over the dish and gently ease it into place without stretching. Fold the overhang under and crimp the edges—use your fingers for a classic ripple or get creative with your design.

Before baking, chill the shaped crust for at least 15 minutes.

For blind baking, use a fork to prick a handful of dots into the pie dough, then line the crust with foil or parchment and fill with pie weights or dried beans. Bake at 375°F for 7 minutes, remove the weights and lining, and bake for another 7 minutes or until lightly golden. Blind baking helps prevent a soggy crust, though not all recipes require it.