In a food processor, add 1 and ½ cups of flour, salt, and sugar. Using a dough blade, pulse until combined.
Add in the cubed butter and pulse with a dough blade until the butter is cut into pea sized bits and the flour has a yellow tint to it.
Add in the rest of the flour and pulse 10-15 times to mix the flour well.The mixture should look crumbly and coarse.
Dump the flour mixture into a large bowl and add in 6 tablespoons of water. Mix with a spoon thoroughly. Pinch the dough and if it stays together, it's ready! If you pinch the dough and it falls apart, add 1 to 2 more tablespoons of water.
Knead the dough inside the bowl until the dough comes together and forms a ball.
Cut the dough into two equal pieces and form them into discs.
Cover each disc with plastic wrap and place them in the fridge for 1 hour.
Once the pie crust is chilled, roll one of the discs out onto a lightly floured surface to about ⅛ to ¼ inch thickness. Slowly rock the rolling pin back and forth to start rolling the crust out. If the crust begins to crack, pinch it back together.
Fold the crust in half and place in a 9 inch pie plate. Unfold the crust and gently work it into the pan.
Add the filling recipe and if a top crust is needed, repeat rolling out the second disc of pie crust by gently rocking the rolling pin back and forth until it begins to thin out.
Lightly brush water or egg wash on the bottom pie crust.
Fold the top pie crust in half and place it in the center of the pie plate and unfold it.
Press the seams together and cut off the overhang of the pie crust leaving about ½ inch of overhang.
Tuck the ½ inch of pie crust that hands over the side of the pie plate underneath the bottom crust and crimp the edges with your fingers or a fork.
Cut slices in the top of the pie crust for vent holes and brush the top of the crust with egg wash.
To freeze the pie dough, form the prepared pie dough into discs. Place each disc on a piece of parchment paper and gently wrap the crust in the parchment paper. You can also use a double layer of plastic wrap.Place the parchment wrapped pie dough in a freezer bag, seal, and store in the freezer for up to 3 months.
Homemade Pie Crust https://www.cookiedoughandovenmitt.com/homemade-pie-crust/