Pie Crust

Instructions:

1. Prepare a small bowl of ice water and set aside for later use. In a large bowl (using a stand mixer is recommended), mix all-purpose flour, white sugar, and salt.

2. Add softened unsalted butter to the flour mixture. Then, incorporate cold unsalted butter (chopped into 1/4" - 1/2" cubes). Use the mixer to blend until the mixture resembles coarse crumbs.

3. In a separate small bowl, lightly beat the eggs. Measure out about 2 tablespoons and combine with ice water. Stir this liquid into the flour mixture, using a rubber spatula until the dough begins to form. Save the remaining part of the egg to brush on top of the crust before baking.

4. Lightly flour your hands and gently knead the dough in the bowl, gathering up dry bits and pressing them into the mass. Add extra ice water if necessary, a teaspoon at a time, until the dough comes together in a cohesive ball. Avoid overworking the dough.

5. Wrap the pie crust in plastic and refrigerate for at least 30 minutes to chill.

6. On a floured surface, let one dough disc sit for a few minutes to slightly soften. Dust the dough and your rolling pin with flour, and start rolling out the dough, turning it a quarter turn after each roll. If the edges crack, mend them with a bit of water and flour.

7. Once the dough reaches about 13 inches in diameter, roll it onto your rolling pin and transfer it to a 9-inch pie plate. Gently press the dough into the plate, repairing any tears. Leave the overhang for now.

8. If making a single-crust pie, trim the overhang, fold it under itself, and flute the edges. For a double-crust pie, fill the pie, then repeat the rolling process for the second disc and place it over the filling. Seal and flute the edges of both crusts together.

9. Chill the assembled pie in the fridge for about 30 minutes if the dough becomes soft.

10. Just before baking, brush the crust with a mixture of beaten egg and milk, and sprinkle with sugar if it's a sweet pie.

11. Bake according to your pie recipe's instructions, starting at a higher temperature and then reducing as necessary. Use a baking sheet to catch drips and a foil ring or pie crust shield to protect the edges from over-browning. Note: some pies start with a raw crust and some require pre-baking the crust. Pay attention to your specific pie instructions.

12. Allow the pie to cool to room temperature before slicing to let the filling set properly.