• Add flour and salt to a food processor and pulse to combine. Add cold cubed butter and pulse until fine crumbs form - you still want to see little pieces of butter. Add 1 tbs of water at a time and pulse slowly until a dough-like consistency forms. You do not want your dough to feel wet so only add as much water as you need for the dough to come together.
• Pat dough into a ball-shape and cut in half. Set the other half to the side and work on first half. Roll the first half of dough out into a 10" circle on a lightly floured surface.
• Grease your pie plate. Roll dough up with the help of your rolling pin for an easy transfer. Lift the dough over the pie plate and unroll the rolling pin on top. Gently press and smooth the crust down and up the sides until it fits snug in the dish. Chill dough for at least 30 minutes.
• Roll out the second crust on a lightly floured piece of parchment paper into a circe 1" greater than the size of your pie dish, about 10". Refrigerate for 30 minutes.

Preheat oven to 400°F.

• Fill the crust with pie filling of choice and set it to the side.
• Take out second pie crust and you can either 1. lay it on top of the bottom crust, crimp the edges to meet the bottom one and poke some vent holes in the middle. Or 2. Make a lattice crust by cutting the cough into strips with a pizza cutter or sharp knife about 1" wide or to your desired thickness. Arrange the strips in a lattice pattern, one over the other until the pie is covered. You may have a couple of extra strips.
• Before I bake my pie, I usually brush it with a little egg/milk mixture and sprinkle some sugar on top for a little extra sweetness + crunch. Also before putting it in the oven, you will want to cover the edges with a pie shield to prevent over-browning since the crust is always the first to start browning. If you are like me and don't own a pie shield, you can improvise with a few small pieces of aluminum foil and crimp it around the edges to cover the crust.