Combine dry ingredients, whisk well. Cut butter into flour until coarse crumbs form. Combine wet ingredients, add them to the dry ingredients and stir to combine. This mixture is ready when you can grab a portion of it in your palm, squeeze and it sticks together. Turn mixture out onto plastic wrap, shape into a disk. Cover with plastic wrap. Refrigerate at least 30 minutes. When ready to roll crust. Remove from refrigerator, remove plastic. Generously flour workspace, roll crust out to 13-14” disk. Place in pie pan. Do not stretch. Patch any imperfections (holes, etc.) Roll excess crust under, crimp decoratively. Return to refrigerator or prepare pie immediately.