Place the flour and salt into a medium-sized bowl
Grate your cold butter directly into the flour mixture
Toss the mixture until the butter is coated with flour
Add in the water in small amounts and mix with your other hand until the flour is almost all absorbed.
Flatten and wrap in plastic wrap. Let the dough chill for 30 minutes or overnight before using it. Let warm for 20 minutes or until pliable but still firm before rolling out.
Roll out dough 1/8" thick and place it into a 9" pie plate. Cut off the excess, leave 1/4" of dough all the way around to account for shrinking.
Brush the surface of the pie with egg wash (one egg whisked with 1 tablespoon of water) to promote even browning and a shiny crust
Poke some holes in the bottom of the dough with a fork.
Freeze the pie for 20 minutes
Place some foil or parchment paper in the pie pan then fill to the top with pie weights or dried beans. Bake for 15 minutes.
Remove the foil carefully. Put the pie back in the oven for 15 minutes or until it's golden brown and has pulled away from the sides of the pie plate.
Set aside to cool