Flaky pie crust

What you need: Makes a double crusted 9 inch pie, or 6 mini pies
2 cups flour
1 tsp salt
1/2 tsp sugar
1/2 cup butter chilled
6/8 Tbsp ice cold water
1 egg combined with 1 tsp of water to coat crust

Combine the flour, salt and sugar together. Mix well. Cut the cold butter into 1/2 inch cubes. You may knead the dough by hand, or processor. I do it in a food processor.

Add flour into the processor with the dough blade on. Give it a quick pulse. Add in the cut up butter pieces, Give it quick pulses until it resemble a crumbly mixture.

Add water a little at a time until the dough is combined. Bring the dough together gently. Do not knead it too much. Wrap it in a plastic wrap and chill it for about 20-30 minutes.

On a floured surface, roll out the dough into a flat bread of about 1/2 t0 3/4th inch, or the thickness you prefer. Roll it on to the rolling pin, and place it over the pie pan. Cut out the edges leaving about 1/2 inch of dough to over hang. Put in the pie filling, and cover it with another layer of pie dough. Seal the top edges below the lower edge. pinch them at intervals to create a pattern.

Combine 1 whole egg with 1 tsp of water and a pinch of salt. Give it a whisk, and brush the top of the pie to give it a golden finish.

Bake according to instructions for the pie you are making, or for 30-35 minutes on a 375 to 400 degree F oven, or until the pie is golden brown. Enjoy!