In a medium bowl, whisk together flour, sugar, cinnamon and salt. Add cold, cubed butter and work the butter into the flour mixture with hands or butter cutter. Mix until butter is incorporated, and the size of small peas.
Slowly add ice cold water, starting with 1/2 cup. Mix with a wooden spoon until slightly combined. Dump dough out on to floured surface, gently kneading dough. If dough won't come together and is too dry, add a little more water. Form in to 2 disks, wrap in plastic wrap, and refrigerate at least one hour, up to 3 days in advance.
When thoroughly chilled, remove one dough disk from refrigerator (reserve other disk for different pie!). On a floured surface, and with a floured rolling pin, roll out dough. Continue to rotate, so it doesn't stick to rolling surface. Ensure the dough is at least 12 inches wide (for a 9 inch pie pan).
Gently lift dough in to pie pan, making sure to not tear dough. You can always patch them with extra dough, if needed. Prepare edge as you like! See notes for instructions for the braided crust seen in this recipe.
Beat 1 egg and 1 teaspoon of water, brush dough. Freeze for 20 minutes, until firm.
Preheat oven to 400 degrees. Remove dough from freezer. Add parchment paper to bottom of dough, avoiding any decorative edge you've done. Add pie weights or dried beans.
Bake for 20-25 minutes, until crust is lightly golden brown. Remove from oven, and carefully remove pie weights or dried beans. Lower temperature to 325 degrees, and return pie crust to oven. Bake an additional 10 minutes, until entire pie crust is golden brown and dry. Allow to cool completely before filling with pie filling.