By Hand

1. In a large bowl or on a clean surface, stir together two thirds of the flour with sugar and salt. Add in butter chunks and use your clean hands to squash the butter pieces into the flour mix, until dough begins to clump and no dry flour remains.
2. Add the rest of the flour. Mix briefly, until dough is just broken up. Sprinkle water over dough. Use a rubber spatula to fold and push dough until it comes together.
3. Divide into two balls, flattening slightly. Wrap each in plastic wrap and refrigerate for at least 1 hour before baking.

In a Food Processor

1. In the food processor bowl, combine two thirds of the flour with 2 tablespoons sugar and salt; pulse quickly to incorporate. Distribute butter chunks over the top and pulse until dough begins to clump and no dry flour remains.
2. Use a rubber spatula to evenly distribute the dough around the bowl. Sprinkle in remaining flour and pulse briefly, until dough is just broken up.
3. Transfer to a large bowl or clean surface. Sprinkle water over dough. Use a rubber spatula to fold and push dough until it comes together.
4. Divide into two balls, flattening slightly. Wrap each in plastic wrap and refrigerate for at least 1 hour before baking.

Baking!

1. Preheat oven to 425 degrees Fahrenheit.
2. When it comes time to roll out the dough, flour a clean surface, the dough, and your rolling pin well.
3. Roll with strength and patience, turning the dough a bit with each pass (so it doesn’t stick to the counter). Roll in opposite directions so that it remains more or less circular, until dough is about 1/8 inch thick. Place in pie pan and add filling.
4. Roll out the other pie crust and drape over the top. Use kitchen shears to trim both pie crusts so that they hang over the plate about 1/2 inch.
5. Fold both edges under, between the bottom crust and the tin. Use your thumb and finger to crimp the edges. Cut slits in the top for ventilation (or cut out bits or whatever decoration you like). Brush with egg wash and sprinkle with remaining tablespoon of sugar.
6. Bake pie for about 20 minutes, then lower heat to 375 degrees. Bake for another 25 minutes, or until crust is golden brown and a fork tapped on it bounces slightly.