To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.

Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.

Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.

Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.

Preheat the oven to 350°F.

Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.

Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.

Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 10 minutes. The pie dough may puff up, you can push it down with your hands before adding filling.

Bake for 45 to 50 minutes, until set.

Top with salt and pepper.

Store in the fridge for up to 5 days.