The pie’s the limit when you start with our worry-free crust recipe.
1 1/4 flour
10 cold butter cut into cubes
1 egg beaten
Mix dry ingredients thoroughly by sifting together into a bowl.
Add salted butter, cutting into the dough using a pastry cutter or two forks. Mix until butter is roughly the side of a pea.
Begin to add water slowly, tablespoon by tablespoon. Be careful not to overmix.
Once the dough is smooth, form it into a ball and cover it tightly with plastic wrap. Refrigerate for at least 1 hour before use.