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1
In a food processor, combine the flour, salt and sugar and pulse to combine.
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2
Add the butter and pulse until the mixture resembles coarse meal, 15 to 20 pulses.
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3
Add the walnuts and pulse 2 or 3 times to combine.
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4
Add the 6 Tbs.
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5
ice water and pulse twice.
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6
The dough should hold together when squeezed with your fingers but should not be sticky.
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7
If it is crumbly, add more water 1 teaspoons at a time, pulsing twice after each addition.
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8
Turn the dough out onto a work surface, divide in half and shape each half into a disk.
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9
Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
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10
Remove the dough from the refrigerator and let stand for 5 minutes.
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11
Place 1 dough disk between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 3/16 inch thick.
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12
Transfer to a 9-inch deep-dish pie dish and press the dough into the dish.
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13
Trim the edges, leaving a 1/2-inch overhang.
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14
Fold under the excess dough and, using your thumb, decoratively flute the edges.
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15
Place the piecrust in the freezer for 30 minutes.
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16
Position a rack in the lower third of an oven.
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17
Place a baking sheet on the rack.
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18
Preheat the oven to 400F.
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19
Line the piecrust with parchment paper and fill with pie weights.
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20
Brush the edges of the crust with the egg mixture.
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21
Place the pie dish on the preheated baking sheet in the oven and bake for 20 minutes.
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22
Carefully remove the parchment and weights and bake until the crust is light golden, about 5 minutes more.
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23
Transfer to a wire rack and let the crust cool completely.
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24
Fill the cooled crust as directed in your pie recipe.
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25
If making a double-crust pie, roll out the remaining dough disk into a 12-inch round about 3/16 inch thick.
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26
Using a small, sharp knife or decorative cutters, cut slits or cut out shapes in the dough to allow steam to escape during baking.
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27
Drape the dough over the filled pie and press gently to eliminate any air pockets.
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28
Trim the overhanging dough to 1/2 inch.
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29
Tuck the top crust under the bottom edge and crimp to form a decorative edge.
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30
Brush the crust with the egg mixture.
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31
Bake the pie as directed in your recipe.
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32
Makes enough dough for 1 double-crust pie or 2 single-crust pies.
