• Add flour and salt to food processor, pulse a few times.
• Add cold cubed butter and pulse until course crumbs appear.
• Add egg and 4 tablespoons of water, pulse until it starts to form a dry crumbly dough.
• Add another 2 tablespoons of water to form a slightly crumbly dough that is clumping together. If needed add another 1 tablespoon at a time to form the dough.
• Dump out dough and form into 2 discs. Wrap in plastic wrap and chill for at least 1 hour. Or place in freezer bags and freeze for 3-4 months.
• Roll out dough into a 12 inch circle about ⅛ inch thick.
• Place dough in pie plate, roll and crimp edges, prick with fork many times. Chill crust for 30 minutes before blind baking or adding filling.

To Blind Bake Crust

• Add parchment paper on top of crust and add about 2 cups of dry beans or pie weights.
• Bake crust in a 400° preheated oven for 15 minutes.
• Remove beans and paper. Prick crust a few more times if needed. Bake for another 10 minutes.
• Cool crust completely before adding no bake fillings.