• Cut the butter into even-sized pieces first and keep it in the fridge or freezer so it stays cold.
• Add the flour, sugar, salt, and egg yolks to a food processor and pulse until evenly combined. Add the butter and pulse until the flour is evenly coated with pieces of butter.
• Add the ice water gradually just until a dough forms. I need 4 and ½ tablespoons. Start with 3 and add more, a little at a time, just until a dough forms.
• Divide the dough in half and shape each into a round, flat disc. Wrap with plastic wrap and let rest and chill in the fridge for at least 1 hour and up to 3 days.
• Lightly dust a clean surface and a rolling pin with flour. Remove one portion of dough from the fridge and roll it out into a 12" circle. Lightly sprinkle the dough, surface, and rolling pin every so often so it doesn't stick. Place the dough into a 9" pie dish. Trim the edges, leaving a 1" overhang around the sides.
• If the recipe doesn't call for blind-baking the pie crust, brush the inside of the dough with a lightly beaten egg before adding the filling. Cover with the second portion of dough if the recipe calls for it and brush the top with a lightly beaten egg. Keep the pie in the freezer while the oven preheats.

For recipes that call for partially blind-baking:

• Cover the bottom pie dough with parchment paper and aluminum foil and fill it with pie weights or dried rice/beans. Keep the pie in the freezer and preheat your oven to 425°.
• Bake the crust for 15 minutes. Remove the weights, parchment paper, and aluminum foil, and continue baking for 5-7 more minutes. Until the bottom is just starting to turn golden brown.
• Add the filling, cover with the second portion of dough if the recipe calls for it, and brush the top with a lightly beaten egg. Sprinkle the top with coarse sugar (optional, for sweet pie recipes). Then continue baking as directed in the recipe.

For recipes that call for fully blind-baking:

• Follow the steps for partially blind-baking. Once you remove the parchment paper, foil, and pie weights, continue baking for 15 minutes or until the crust is fully baked. Add the filling as directed in the recipe.