Preheat and prep: Heat the oven to 400°F (205°C). Line a baking sheet with parchment paper for easy cleanup.

Roll the crust: Place the pie crust on a lightly floured surface. Roll until it’s about 1/8 inch thick and even at the edges. Transfer to the prepared sheet.

Brush with butter: Stir a pinch of salt into the melted butter. Brush it over the entire surface of the crust, right up to the edges.

Mix the topping: In a small bowl, combine sugar and cinnamon. Sprinkle evenly over the buttered crust. For extra crunch, add a light layer of turbinado sugar.

Score for easy pieces: Use a knife or pizza cutter to lightly score the crust into strips, diamonds, or squares. Don’t cut all the way through—just a shallow guide.

Bake: Bake for 10–14 minutes, until the crust is puffed and the sugar looks melted and golden. Edges should be crisp, not pale.

Cool and finish: Let it cool on the pan for 5–10 minutes. Whisk the powdered sugar, milk, and vanilla into a thick but pourable glaze. Drizzle over the warm crust. Add zest, nuts, or chips if you like.

Break and serve: Once set, break along the score lines. Serve warm or at room temperature.