Cut 2 sticks of butter into 1/2 inch cubes
Place into freezer for 20 minutes
Place 2 1/2 cups flour, 1 tablespoon sugar, and salt in food processor and pulse a few times to mix.
After butter has been in the freezer for 20 minutes, add to food processor and pulse 5-6 times. The goal is to mix the butter into the flour. The cubes of butter should be no smaller than peas.
Move flour mixture to large bowl
Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point when you take your hand squeeze a handful of flour, it should stick together. For this one, it ended up taking 1/2 cup + 2 tablespoons.
Once this is done, divide into two. Work each half until it sticks together somewhat well and is in a disk. We don’t want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.
Tightly wrap in plastic wrap and place in freezer for 20 minutes
Take dough out of freezer and unwrap
Get to your zen place. Roll out the dough. I suggest looking at the section above where I talk about rolling out the dough.
Place one pie crust on the bottom
Add whatever filling you need.
Use fingers to pinch crust together
Trim excess dough, but the crust will shink a bit, so leave a bit
Using fork, crimp the two doughs together further
Brush light coating of egg on dough crust
Using knife, slit four holes in crust
Check every 5 minutes and remove when it looks done. 40-45 minutes
Let rest for at least 2 hours