• Add flour and salt to food processor, pulse a few times. If you don't have a food processor, a large bowl and pastry blender works great!
• Add cold cubed butter and pulse until course crumbs appear. The butter should be the size of peas.
• 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, but be careful not to make the dough to wet.
• 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.
• On a lightly floured surface roll out dough, starting from the center of the disc, 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 proceeding with pie recipe instructions.

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°F preheated oven for 15 minutes.
• Remove beans/weights and paper. Prick crust a few more times if needed. Bake for another 10 minutes.
• Cool crust completely before adding no bake fillings.