A pie crust with a flaky and flavorful crust. This is our go-to recipe for almost all our pies. Please note: This recipe yields enough dough for a 1 2-crust pie and a 1 1-crust pie with a lattice top or 4 2-crust mini pies.
Combine flour, sugar, salt, and UNSALTED butter) in a large size mixing bowl. Using a pastry cutter, blend together until the mixture appears crumbly.
Mix the egg with water in a small mixing bowl and then blend into the flour mixture.
Roll the dough up into 2 equal sized balls and wrap in plastic wrap. Transfer to the refrigerator to chill until it is time to use.
*This crust can be stored in the refrigerator for up to 3 days. Allow the dough to come to room temperature before you attempt to roll it out. OR - keep in the freezer for up to 6 months! Just be sure to wrap it tightly in several layers of foil or freezer specific plastic wrap, then seal it in a plastic bag. Write the date on the plastic bag so you don't forget! ** UNSALTED BUTTER is a must. It adds a delicious flavor and texture, unlike any other fat. Salted butter, margarine, and spreads will add too much water and will make your pie crust tough in texture. Crisco is a good alternative but unsalted butter works best for a perfect, flaky pie crust.