Cut butter into 1/2-inch (1-cm) cubes, transfer to a bowl and place in the freezer for 5 minutes while preparing the dry ingredients. I always do this step to make sure the butter is very cold.

Combine 1 1/2 cups of the flour, salt, and sugar in a food processor. Pulse 2 to 3 times to mix well.

Add the butter cubes. Mix until the butter is chopped to small pieces and well coated with flour, about 15 seconds.

Scrape the bowl and add the remaining 1 cup flour. Pulse 4 to 5 times until the mixture looks crumbly. Transfer everything into a large bowl.

Add ice cubes into 1 cup of water to make ice water. Swirl 6 to 12 tablespoons of the cold water into the flour mixture, 2 to 3 tablespoons at a time, and stir with a fork until the water is fully absorbed. Use your hand to feel the dough often. The dough should hold together when you pinch the flour. If not, continue adding 1 tablespoon of water at a time, until the dough starts to come together. (*Footnote 1)

Start to use your hand to press the flakes and bring the dough together. It is OK if there are some crumbles around.

Transfer the dough and all the crumbles onto a well-floured working surface. Press the dough until it just forms a ball. Divide the dough into two pieces (*Footnote 2).

Wrap and seal the dough with plastic wrap, shape it into a round ball with your hands. Roll the ball into a 1-inch thick disk with a rolling pin.

Transfer the dough into the fridge and chill for at least 1 hour, up to 2 days. To store the dough for a longer time, place it into a ziplock bag, squeeze out the air, and seal. Freeze for up to 3 months and thaw in the fridge overnight before using.

Remove one piece of dough from the fridge, unwrap it, and place it on a well-floured working surface for 5 to 10 minutes.

Sprinkle flour on the top of the dough and onto your rolling pin. Try to roll the dough gently. If the dough starts to crack, let it rest for another one or two minutes, until it becomes more pliable.

Roll the dough using a rolling pin and swirl the dough frequently to prevent it from sticking. Roll out the dough into a round sheet that is about 1/8-inch (3-mm) thick, and 1-inch larger than the rim of your pie pan. Rotate the dough frequently so it won’t stick to the surface. Dust with more flour if needed.

Roll the dough over your rolling pin and unroll it over the baking dish (*Footnote 3). Gently arrange the dough to fit the pan. Trim off the excess dough with scissors, leaving about 1/2 inch (1-cm) from the rim of the baking pan.

Tuck the edge of the dough underneath so it creates a thick border that rests on the rim of the baking dish. Crimp the edges by pressing the edge with your finger while holding the two sides with the knuckles of your other hand.

Cover the dough with plastic wrap and transfer to the fridge. Let rest for 30 minutes to 1 hour, until it’s completely cooled and turns solid.

Line a cookie sheet with parchment paper.

Beat the egg with 1 tablespoon water in a small bowl to make an egg wash.

Take out the smaller piece of dough and roll it out according to the pie crust instructions above. I prefer to leave the dough slightly thicker, somewhere between 1/8-inch and 1/4-inch thick (3 to 4-mm), so it’s easier to work with. For the pie decorations, dust extra flour onto the bottom of the dough, so it won’t stick when you cut the dough.

Dust a cookie cutter or decoration mold with flour to cut the dough. If you use the mold like I did, move the cutter around so the piece is completely cut off. Then gently push the lever 3 to 4 few times to make the leaf impression. Do not push it too hard, which will cause the dough to stick to the mold.

Hold the mold on top of the parchment paper and eject the dough. The pie decoration should come off quite easily, in the perfect shape.

Work on the rest of the dough sheet using the same method. Transfer the cookie sheet into the freezer to chill for 5 to 10 minutes, until completely cooled and solid.

Transfer the dough onto your working surface again. Brush the pattern side of the dough with a thin layer of egg wash. Sprinkle with turbinado sugar (*Footnote 4).

Adjust oven racks so that one is in the middle and one is on the bottom. Place a pizza stone on the bottom rack (Optional). Preheat the oven to 425 degrees F (220 C).

Beat the egg with 1 tablespoon water in a small bowl to make an egg wash.

When the pie is well chilled, transfer it to the kitchen counter. Crumple a piece of parchment paper and flatten it, cover the bottom of the pie and arrange it so it fits the shape. Add pie weights, beans, or rice onto the parchment paper. Transfer the pie onto the pizza stone. Turn the oven to 400 F (200 C). Bake for 30 minutes, or until the edges turn golden.

Place the cookie sheet with pie garnish on the middle rack and bake until the surface turns golden, 15 to 17 minutes.

Once the pie crust is ready, transfer it to the kitchen counter and remove the pie weights. Brush the entire pie crust surface with a thin layer of egg wash. Return it to the bottom of the oven and bake for another 5 to 7 minutes, until the egg wash has dried completely and the bottom of the pie crust turns solid. If you plan to make the pie in advance, you can pre-bake the pie crust one day in advance.

Let the pie crust cool completely. Turn the oven to 350 F (176 C).

Now you can fill the pie with any filling you like, such as this light and fluffy kabocha pumpkin filling. If you are making a double-crust pie, cover the pie with the other piece of dough.

Now continue baking the pie until the filling is cooked, and the top crust turns golden (if using).

If you made pie decorations, garnish the cooked pie with them right before you’re ready to serve so they won’t turn soggy.