1. In a food processor, add the flour and salt. Pulse until mixed together. If you don’t have a food processor, follow directions and generously mix by hand.
2. Slice cold butter into small chunks and spread evenly into flour mixture so it doesn’t clump. If making by hand, mash butter into flour with a fork. Blend until the mixture is a crumbly texture.
3. Gradually add cold water (without ice cubes) to the mixture until you get to the right consistency. This is usually around 1/2 cup but may be slightly more or less. You don’t want your dough to be too dry or too wet. The dough will form a ball.
4. Once thoroughly mixed, remove dough ball and any excess dough stuck to the sides. Separate dough into two equal-sized pieces.
5. Lightly sprinkle tablespoon of flour on the area where you’ll be rolling out your dough and on rolling pin. Roll out both sections of the dough with a rolling pin.

For Filled and Cooked Pies:

1. Transfer dough to the bottom of your pie plate and press into place. Make sure not to tear holes as you press crust into place. Stretch crust just over the ledge of the pie plate and trim excess dough from edges.
2. Fill pie crust with desired filling.
3. Place remaining pie crust on top. Pinch the edges together with your finger or for a beautiful finish, use a fork. Trim excess crust. In the center of the pie, slice four 1-inch slits towards each corner of the room for ventilation.
4. Mix egg and milk in a small bowl. Brush just enough egg-wash onto pie crust to lightly coat it. Place pie on bottom rack in oven and bake according to directions of the pie recipe you’re using.

For No-Bake Pies – Pre-bake Your Crust:

1. For no-bake pies, such as banana cream, roll out the dough and place in pie pan. Poke holes in the crust with a fork or toothpick. Bake at 425 degrees for 15 minutes. Allow crust to cool completely before filling and refrigerating.