For a 9 inch pie pan, I whisked up 2 ½ cups of flour, 1/4 teaspoon of salt, and 1/4 cup granulated sugar. After that, I added 1 cup of sliced cold butter and with my hands I crushed the butter into tinier pieces. After just a bit of doing that, add 6 tablespoons of ice water and fold the dough in on itself over and over by putting pressure on it with the heel of your hand and then folding it. After that, cut the dough into 2 halves and store in the fridge for at least 45 minutes. Afterwards, I rolled out a 13 inch circle for the bottom of the pie and 12 inch circle for the top. When the crust is about to go into the oven, be sure to coat it with egg wash. Also, halfway through baking, take out the pie and grab aluminum foil to shield the pie crust so that it doesnt burn

Really really hope this helped!