Start by adding the flour and butter to a food processor. Pulse until the butter has been cut into the flour and the mixture is crumbly.
Next, add the salt and vanilla and pulse until combined, about 5 seconds. With the processor running, stream the milk in through the feed chute and let it combine.
Slowly stream the water in, stopping when the crust has come together into a ball. If it is too dry, continue adding the remaining water. Do not add any additional water as it will become too sticky.
Once the crust has come together, remove from the processor. Divide into two equal pieces. Roll each section into a ball then slightly flatten into a disc about ¾” thick. Roll each disc in plastic wrap and place into the fridge to chill for 1 hour.
For a single-crust pie, begin by unwrapping one disc of dough after chilling. Place it onto a lightly floured surface. Use a rolling pin and roll it out into a roughly 12” circle. It’s okay if the edges aren’t perfect and if it isn’t a perfect circle.
Once rolled, pick one edge of the crust up and carefully drape it over the rolling pin. Loosely roll the crust around the rolling pin, then unroll it over a 9-inch pie pan. Gently press the crust down into the pan to remove any excess air from underneath it.
Fold the overhanging crust around the edges underneath itself to form a thicker border. Using your index fingers, gently press the pie crust together to form a ridge between your fingers. To create the next ridge, move your fingers over placing one into an already formed divet then press the crust with your other index finger together to create another ridge. Continue doing so until the whole top edge is pressed together into ridges. Use a sharp knife to cut off any excess crust from the top of the pan.
Repeat with second disc of dough if making a top crust. Seal them together after filling the pie. See the blog post for more details.