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1
To prepare the dough by hand, combine the flour and salt in a stainless steel bowl, using a pastry knife mix well.
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2
Add the cold butter cubes to the flour and mix in until the mixture begins to resemble a mealy mixture where the butter forms pea sized nuggets plainly visible in the flour.
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3
Add only enough ice water to pull the dough together.
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4
The water should be added to the flour slowly to ensure that only the minimum amount of water is used.
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5
Do not over mix the dough.
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6
When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic and refrigerate for several hours.
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7
When ready to use, lightly flour a pastry board and a rolling pin, and unwrap the dough.
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8
Divide the dough into 2 equal pieces and begin to roll out the first piece into the bottom crust.
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9
Tamp down the dough with the pin and gently begin to roll out into a circular pie shape by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even.
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10
When the dough is rolled out to an even thickness and is about 12 inches and is about 1/8th-inch thick it is ready to be transferred to a 10-inch pie tin.
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11
Lightly butter the tin, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the tin and unroll.
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12
Pierce it in several places with the tines of a fork.
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13
Roll the second half of the pie dough into a round shape slightly larger than the pie pan.
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14
Fill the bottom crust with your chosen fruit filling.
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15
Cover the filling, such as apple, with the top half of the pie dough.
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16
Using both hands, crimp the edges of the two crusts together to seal.
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17
With a sharp knife, make several crosshatch slits in the top crust.
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18
Brush with the egg wash and bake in a preheated 375 degree oven for 35 to 40 minutes.
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19
Remove from the oven and cool for 20 minutes.
