• Note: If making a double crust pie, double the recipe. Start by preparing your ice water so it's ready when you need it!
• In a medium bowl, sift together all the dry ingredients.
• Grate ⅓ of the frozen butter into the dry ingredients, and gently toss it with the flour to coat.
• Slice the remaining butter into ¼-inch thick slices and add to the dry ingredients, gently tossing with the flour to coat. Use your hands to quickly massage the butter into the flour, pinching and smashing the butter into thin sheets, until the largest sheets are about the size of a quarter.
• Drizzle the ice water over top, starting with just 6 tablespoons (10 tablespoons for a double crust). Begin mixing the water into the dough with a fork, until it is no longer super sticky. Working quickly, use your hands to pinch and knead the dough until it just holds together into one piece when pinched. There will still be dry areas, but that's okay - the dough will hydrate in the fridge. Take care not to over mix or the butter will melt from the heat of your hands, eliminating those delicious flakes!
• Dump the dough onto your work surface. Use your hands to knead until the dough just forms a disk, about ¾-inch thick and holds together completely. If you doubled the recipe, divide the dough into two pieces and wrap each piece in plastic wrap. Press the dough flat into the plastic wrap and chill for at least 30 minutes or up to overnight.
• Once chilled, you'll laminate the dough using the letter fold method! Working one at a time, place the chilled pie dough on your work surface, lightly floured with sorghum flour. Dust the top with sorghum flour as well, to prevent the rolling pin from sticking.
• Roll the dough into a large rectangle, about ¼-inch thick, lifting and flipping as you roll, and lightly dusting with more flour as need to prevent the dough from sticking. Fold it like a letter: fold ⅓ of the length of the dough over the top, using a bench scraper or a knife help remove the dough from the surface, if needed. Then fold the other ⅓ of the length of dough over top as you would a letter. Repeat the tri-fold one more time in the other direction, this time folding ⅓ of the height of the dough over top, then folding the remaining ⅓ of the dough over top.
• Dust the dough lightly with sorghum flour and roll it out again into another rectangle about ¼-inch thick. Repeat the same 2x letter fold process you just did. Wrap the dough in plastic again and chill for at least another 30 minutes or up to a week in the fridge. If you doubled the recipe, repeat with the second disk of dough.
• When your dough is chilled, you're ready to roll it out into your ultra-flaky pie crust! Lightly dust a sheet of parchment paper with sorghum flour. Remove the dough from the fridge (one disc at a time, if you're doing a double crust) and let it rest for 5 minutes. Carefully roll into a 12-inch round on the floured parchment paper, dusting with sorghum flour and flipping or rotating the dough to keep it from sticking, and repairing any cracks as you roll.
• Lightly dust the top of the dough with sorghum flour, then carefully and lightly fold it in half and then in half again to form a triangle. Transfer the dough to a 9-inch pie pan, placing the point of the triangle in the center of the pan, then carefully unfold it into the pie pan. Alternatively, you can roll the parchment paper to invert the pie dough round into the pie pan, then remove the parchment paper. Gently pressing the dough down into the edges of the pan.

Single Crust Pie with Par-Baking or Blind-Baking

• For a single pie crust, trim the edges so there is just ½-to-¾-inch of overhang all around. Save the scraps in plastic wrap for decorations, if desired. Fold the overhang under and use your thumbs and index finger to crimp the edges of the pie into a fluted pattern. Dock the bottom of the pie with a fork to prevent it from puffing up too much in the oven and chill in the fridge for at least another 30 minutes, or in the freezer for 10 minutes.
• Meanwhile, preheat the oven to 425°F and place the rack on the bottom of the oven. For a single crust pie, you may want to par-bake or blind-bake your pie crust. To do so, crumple up a square of parchment paper and spread it over the pie crust. Fill the cavity with pie weights, rice, or dried beans. Bake for 18-23 minutes, until the edges and sides look fully set and slightly golden brown. Note: If the edges get too dark, you can use a pie shield or foil to cover the fluted edges while the bottom continues baking.
• Carefully use the parchment paper to lift the pie weights from the pan. Reduce the oven temperature to 375°F. For a par-baked crust, return the pie to the oven for another 6-8 minutes. For a fully-baked, or blind-baked, crust, you can optionally brush the pie with an egg wash (1 egg whisked well with 1 tablespoon cream, milk, or water) before returning it to the oven. This gives it that glossy golden-brown sheen. Return the pie to the oven for 12-20 minutes, or until the bottom is golden brown and fully baked. Let cool completely before filling.

Double-Crusted Pie

• For a double-crusted pie, you'll wait to bake until the pie is filled and the second crust is placed on top. Prepare the bottom as instructed above, waiting to trim and crimp the edges. Chill for at least 30 minutes before adding the filling. Prepare the filling, but do not put it in the crust yet.
• Meanwhile, remove the second disk of pie crust from the fridge and let it rest for 5 minutes. Roll it on a sorghum-floured sheet of parchment paper into a 12x14-inch oval about ¼-inch thick. Use a ruler to slice into an even number of long strips.
• Add the filling to the pie crust, leaving behind any juices in the bowl. Place the strips on the pie in a lattice pattern. First, use every other cut strip from your oval to place half the strips evenly spaced lengthwise over the pie. To weave the lattice, lift and lightly fold two alternating strips back halfway. Grab one of your remaining center (longer) strips, place crosswise, then fold the lifted strips back over the top of this new strip. Lift the other two strips ¼ of the way, and place one of remaining shorter strips crosswise, then fold the lifted trips back. Rotate the pie and repeat these steps with the remaining two strips. Trim the crust and strips to a 1-inch overhang, saving the scraps for decoration, if desired.
• Fold the edge overhang of the crust over itself and the lattice edges, using your thumbs and index finger to crimp the crust (alternatively use a fork to add a pattern to the crust edge).
• Chill the whole pie for 20 minutes then brush with egg wash and sprinkle with coarse sugar. Bake the pie on the parchment-lined baking sheet (to catch any juices) on the lower rack at 425°F for 20 minutes then reduce heat to 385°F and bake for 55-65 minutes, until the filling is bubbly and the crust is golden brown. Note: If the edges get too dark or you find patches darkening quicker than others, use a pie shield or foil cut into a donut shape the size of the crust to cover the fluted edges. Use tiny bits of foil to shield any small areas of the crust that are browning too quickly.