In medium bowl, combine flour, salt and sugar (if using). Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas. Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle.
Divide dough in half and shape into disks. Cover with plastic wrap and refrigerate for at least 2 hours. Dough will keep in refrigerator for up to 5 days and double-wrapped in freezer for up to 2 months.
When ready to assemble your pie, place one disk of dough on a floured surface.
With rolling pin, roll dough out into rough 12-inch circle. It’s important to keep your crust loose while you’re rolling it. You don’t want to finish rolling it out, only to find out it’s stuck to the table. Rotate often to make sure it’s loose, and if ever it starts sticking, use a bench scraper to lift it while adding a bit more flour underneath.
Transfer rolled pie crust to your pie dish by rolling it up onto rolling pin, and then rolling it out into pie dish.
Fill your pie crust as desired according to recipe and then roll out your second disk of dough.
Transfer second crust the same way you did the first and trim edges to 1 inch. Press two crusts together to seal and tuck them into pie dish. Crimp edges as desired.
All that’s left is to cut slits into the top for vents, brush with egg wash, and bake! This basic pie dough will work with a wide variety of recipes. Follow recipe for specific baking instructions. Or, if you’re creating your own fruit filling, bake for 1 hour at 400°F. Cool for a few hours before serving at room temperature.