Start by gathering all your ingredients. Make sure your butter is nice and cold. The colder, the better! This helps achieve that flaky texture we all adore.

In a large mixing bowl, combine your flour, salt, and nutmeg. Use a whisk to ensure that everything is mixed evenly. This step is simple but crucial.

Next, it’s time to cut the butter into the flour mixture. You can use a pastry cutter, or simply two forks. Keep cutting the butter until the mixture resembles coarse crumbs. You want small, uneven pieces. Some pea-sized, some pulverized. It’s all about texture.

Sprinkle the apple cider vinegar over the mixture. This is the hidden trick for tenderness. It might sound odd, but just trust the process.

Now, one tablespoon at a time, add the ice-cold water. Mix gently with a fork after each addition. You’re looking for the dough to come together but not feel tacky.

Once it’s formed, turn the dough out onto a clean surface. Gently knead it a few times - think of it as a gentle massage, not a wrestling match. Then, shape it into a disk, wrap it in plastic wrap, and refrigerate it for at least one hour.

After chilling, take the dough out and let it warm up for a few minutes. Lightly flour your surface, then roll the dough into a 12-inch circle, about 1/8 inch thick.

Carefully transfer the rolled-out dough into your pie dish. You can gently fold it in half to make it easy to move. Don’t worry if it tears a bit; it’s a forgiving recipe. Just patch it up!

Using your fingers or a fork, crimp the edges of the crust for a decorative finish.

If your pie filling requires a pre-baked crust (like for custard pies), prick the bottom with a fork, cover it with parchment paper, add pie weights, and bake at 375°F (190°C) for about 20 minutes. Then remove the weights and parchment, and bake for another 10 minutes or until lightly golden.

Voila! That’s how you create a pie crust.