The trick to this super easy pie crust is to keep everything as cold as possible throughout the process. This leads to a flakier dough that is hardy enough to roll out but melts in your mouth once baked. Adding egg makes this a stable dough rich enough for any savory tart or pie, or for a sweet pie with the addition of 1 teaspoon of sugar. 

Makes one single-crust pie.

Directions

1. Add flour, salt, and cold butter to a food processor. Pulse until a coarse meal forms.

2. Add egg mixture and 3 tablespoons ice water and pulse to incorporate until a rough ball of dough forms.

3. Roll out dough on a lightly floured surface into a round disk. Cover and set in the fridge for at least an hour before using.

Beyond the Recipe: This crust has been passed down from my great grandmother who learned it at Le Cordon Bleu in Paris in the 1920’s. While the method of mixing has changed since then, it has been a staple in our family’s pie making for years and never fails to be one of the most versatile crusts.