Cut 1 cup of butter into ½”-1” cubes. Place on a nonstick surface and put in the freezer for at least 10 minutes.

Measure out ½ cup cold water and add 2-3 ice cubes, set aside.

Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.

Remove dough from processor (will be crumbly) and form into two discs about 1” thick.

Wrap both dough circles in plastic wrap and place them in an airtight container.

Refrigerate for at least 30 minutes, or overnight.

Place the flour, salt, and sugar in a large bowl and stir to combine.

Add the chilled butter and cut it in with a pastry cutter, fork or your hands.

Add cold water and mix until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.

Turn the dough out onto a well-floured surface (it will be crumbly) and form into two discs about 1” thick.

Wrap both dough circles in plastic wrap and place them in an airtight container.

Refrigerate for at least 30 minutes, or overnight.

After the crust has chilled and you are ready to bake the pie, remove the pie crust dough from the refrigerator and roll one disc into a circle, about ¼ to ½ inches thick. (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).

Gently place the crust into pie plate and form it to look how you would like!

Place the crust in the pie dish in the refrigerator while you shape the top.

Repeat the procedure with the top crust. If you would like the top crust to be a simple circle, add it to the top of your pie after putting the filling in the bottom crust and bake according to the recipe instructions.

If you would like to make the top shape into a design, use pie crust cutters, braid the dough for the edges, or make a lattice crust. Then place the crust on top of the pie and bake according to the instructions in your recipe.

Whisk together the egg yolk and heavy cream.

Lightly brush over the surface of the pie crust.

Preheat oven to 425 degrees F.

After you have shaped the bottom crust (half of the recipe) into the pie dish, line the pie crust with foil and fill it with dried beans or pie weights.

Bake for 15 minutes in the preheated oven; remove the foil and the beans or weights. Reduce the oven temperature to 375°F.

Bake 5 to 7 additional minutes, until the crust looks just barely browned. Let cool on a rack while you prepare the filling.

Cut out desired shapes. Place them on a parchment-lined baking sheet.

Place them on a parchment-lined baking sheet.

Bake at 350 degrees F for 8-12 minutes depending on the thickness - until they just begin to brown.

Or, do not bake the crust alone and use it in your favorite Pie Recipes.