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1.
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Combine the flour and salt in a large bowl.
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Add the butter and mix together with your fingertips or a pastry cutter until the mixture resembles coarse meal.
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2.
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Mix the egg with the water in a small bowl.
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Toss the mixture gently with the butter mixture until the dough comes together; do not overwork it.
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Divide the dough in half.
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Flatten each half with the palm of your hand to form a thick disk.
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Wrap both disks in plastic wrap and chill in the refrigerator for at least 1 hour.
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3.
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Remove 1 disk of dough from the refrigerator.
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Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.
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Work quickly, as the dough can become sticky.
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4.
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Use a spatula to help lift the dough and fold it loosely in half, then in quarters.
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Gently transfer the dough to the pie plate, placing the corner of the dough in the center of the plate.
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Open up the dough and press it lightly into the plate to fit.
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(If the dough should tear, just press it gently together.)
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Trim the dough, leaving a 1-inch overhang.
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5.
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Repeat the rolling process with the second disk of dough to make the top crust.
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The circle of the top crust should be 10 inches in diameter.
