Add the sifted flour and salt to a large mixing bowl, and whisk until well combined.

Next, add the cold butter to the flour. Then, use a pastry cutter or two forks to cut the butter into the flour until you have large pea-sized pieces of butter covered in flour.

Drizzle in the ice water, starting with ¼ cup. Stir gently with a fork or your hands until the dough begins to come together. Pro-Tip: If the dough seems dry, add more ice water, starting with 1 tablespoon at a time. You’ll know the dough is ready when you pinch it between your fingers and it sticks together!

Turn the dough onto a floured work surface. Use your hands to shape it into a ball. Then, divide the dough in half. Shape each half into a flat disc, and wrap them in plastic wrap. Refrigerate the dough for at least 2 hours or up to 2 days.

Roll out one dough disc onto a lightly floured surface, creating a 12-inch circle that’s roughly ⅛ inch thick.

Carefully transfer the dough to a 9-inch pie pan, gently pressing it into the bottom and up the sides. Trim any excess, leaving 1 inch of overhang. Then, fold the overhang under itself, and crimp the edges as desired to create a thick crust.

For the best results, chill your pie crust for 30-60 minutes before filling or blind baking.

Preheat your oven to 375°, remove the crust from the fridge, and line it with parchment paper. Carefully add pie weights or dry beans to the bottom of the crust. This prevents it from puffing up while baking!

Next, brush the sides of the crust with egg wash, and bake for about 15 minutes. Remove the pie weights or beans, and gently poke a few holes in teh bottom of the crust with a fork. Return the crust to the oven, and bake for 5-7 minutes. Once the crust is slightly golden, remove it from the oven, and set it aside. Once cool, your homemade pie crust is ready to use!