Add flour, sugar, salt to a food processor and pulse 3 times. Add butter pulse 6 times.

With the food processor speed on low, pour in liquid (water & apple cider) into the spout. Continue on low until you start to see a dough come together and congeal or form a ball.

Pour dough out onto a lightly floured surface. Cut dough into four even pieces and stack on top of one another. Press down flat and repeat the cutting and stacking process 2-3 more times.

Cut dough in half and form into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours but preferably overnight.

Unwrap and roll out dough onto lightly floured. Carefully transfer to a pie plate and press into the crevices. Leave approximately 1 inch of dough over the edge of the pie plate. Cut off any excess. Tuck and cuff the hanging dough on the lip of the plate and press down to secure. Do this around the entire circumference of the plate. Crimp the edge of the dough to your preferred design.

Dock the dough with a fork around the base and sides to prevent air bubbles from forming. Add pie back to the fridge for 30 minutes.

Preheat oven 425 degrees. Add parchment paper to the pie plate and pour in weights evenly across the pie plate.

In a small bowl whisk together egg and heavy cream. Brush mixture across the edges of the pie crust. Transfer to the oven and bake uncovered for 10-15 minutes.