In a large mixing bowl, whisk together flour, sugar, and salt.
Add cold butter cubes and work into flour with a pastry cutter. Work additional pieces in by rubbing butter into flour with finger tips until mixture resembles coarse corn meal. (Small pebbles of butter left in mixture is fine.)
Add beaten egg and stir into mixture with a spoon.
Next, add a tablespoon of cold water at a time, while shaping mixture into a dough ball.
Once dough is formed, either cut into two pieces for two small 9 inch thin pie crusts or leave whole for a large deep pie dish. (I choose to leave whole and make two crust recipes, one for bottom of pie and one for making a lattice with thick pieces.)
Cover dough with plastic wrap and refrigerate for 1-2 hours.
Place chilled dough onto a lightly floured surface.
Dust your rolling pin and hands with flour. Flatten and shape dough into a disk with your hands then place the rolling pin in the center of the disk.
Roll your dough by starting from the center and working outwards in all directions
Dough should be around 1/8 inch thickness and at least 1/2 inch larger than your pie pan.
Lift pie crust from counter by gently folding onto rolling pin and transferring to pan.
Let dough gently drop into bottom and sides of pan.
Help smooth out any wrinkles with finger tips.
Take a sharp knife and trip away any overhanging dough from pan.
Crimp or fold edges as desired.
Follow directions from desired pie recipe for filling and baking your pie crust.
OR, blind bake crust for a non baked filling recipe. (such as chocolate mousse or ganache)