To make a homemade pie crust, whisk 2 1/2 cups of all-purpose flour, 1 tablespoon of granulated sugar and 1 teaspoon of kosher salt together in a bowl. Work 2 sticks of cubed, ice-cold unsalted butter into the flour mixture until the butter pieces are no larger than a nickel.
Once the biggest chunks of butter are somewhere between the diameter of a nickel and a dime, slowly add 1/2 cup of extremely cold water, and work it into the dough with a wooden spoon. Continue working the dough until it's shaggy, but holding together. Knead the dough lightly with your hand until it forms a ball. Divide the ball in half, flatten each half into a round disk, and wrap the disks in plastic wrap. Chill the dough for at least one hour before rolling it out.
For a no-roll method, combine 3 cups of flour with 1 teaspoon of salt, 1 1/2 teaspoons of sugar and 1/2 teaspoon of baking powder. In a separate bowl, combine 2/3 cup of oil and 6 tablespoons of cold water. Pour the oil over the flour mixture, and stir it until the dough is evenly moist. Press 2/3 of the dough into a 9-inch pie pan, crimping the edges if desired. Add the pie filling to the crust, and crumble the remaining pie crust mixture over the top before baking the pie.