By Hand: In a large bowl, whisk together the flour, sugar, and salt.

Add the cubed cold butter (for the Butter + Shortening Crust, add the shortening as well). Toss until every piece is coated in flour.

Using your fingertips or a pastry blender, press and flatten the fat into smaller pieces, one by one. Stop when the mixture contains a combination of pea-sized butter pieces and larger, flattened flakes.

Mix in the moisture:

For the All-Butter and Butter + Shortening Crust: drizzle in the water and apple cider vinegar. Toss gently with your hands or a spatula to combine.

For the Sour Cream Crust: add the cold sour cream in several dollops and mix with a spatula or fork to combine.

Turn out the mixture onto a clean work surface and press the dough together by hand, pressing it flat and folding it over itself 1–2 times, just until the dough comes together with no large pockets of dry flour and small visible pieces of butter throughout.

If the dough is crumbling apart when squeezed together or there still seem to be too many dry bits of flour, drizzle in more ice water 1 tsp at a time.

Shape the dough into a 1-inch-thick disc. Wrap tightly in plastic wrap, pressing out excess air.

Refrigerate for at least 1 hour, though 2 hours or overnight is even better, before rolling.

To Make the Crust in a Food Processor (for all 3 pie crusts):

Add the flour, sugar, and salt to the bowl of a food processor. Pulse 2 to 3 times to combine.

Add the cubed cold butter (for the Butter & Shortening Crust, add the shortening as well). Pulse in short, 1-second bursts about 10-12 times, or until the mixture contains pea-sized pieces and some slightly larger flakes of butter. Do not run the processor continuously; pulse only.

Add the moisture:

For the All-Butter and Butter + Shortening Crusts: drizzle in the water and apple cider vinegar.

For the Sour Cream Crust: add the cold sour cream.

Pulse just until the dough starts to come together in scattered uneven clumps. It should still look sandy; do not process until it gathers into one smooth mass.

Turn out the mixture onto a clean work surface and press the dough together by hand.

If the dough is crumbling apart when squeezed together or there still seem to be too many dry bits of flour, drizzle in more ice water 1 tsp at a time.

Shape the dough into a 1-inch-thick disc. Wrap tightly in plastic wrap, pressing out excess air.

Refrigerate for at least 1 hour, though 2 hours or overnight is even better, before rolling.

Before rolling, let the dough (especially if using the All-Butter Crust) sit at room temperature for 10 to 15 minutes, until it is cold but pliable enough to roll without cracking.

Lightly flour your work surface and rolling pin. Starting from the center of the dough, roll outward in all directions, rotating the dough often and adding only enough flour to prevent sticking. Roll into about ⅛ inch thick.

Follow your specific pie recipe for shaping, filling, blind baking, and final baking instructions.

Store unbaked pie dough, well wrapped, in the refrigerator for up to 3 days or in the freezer for up to 3 months.