Mix flour, sugar and salt
Cut cold butter into small cubes
With pastry cutter, mix butter and flour until mixture resembles meal
Beat one egg with 2 1/2 T of water and stir into mixture to a crumbly but not dry consistency, add more ice water as needed
Press dough into 2 even sized discs and cover tightly with plastic wrap
Refrigerate dough for 1 hour or more
While refrigerating make pie filling
Preheat oven to 375F
Roll out bottom dough into a 12" circle on a floured work surface
Place bottom crust in pie pan and refrigerate
Roll out top crust, add filling to bottom and top
If desired brush top with egg and sprinkle with sugar
If making quiche or custard pie pre bake for 15 min with pie weights otherwise fill and bake at 375F for 50 minutes. When baking custard pie add foil to edges of prebaked pie. For pumpkin pie bake 1 hour at 375 after adding filling
Let cool in pan before eating