In a food processor or mixing bowl, pulse or mix together with your fingers the flour, butter, salt and water until it forms a nice pastry crust. 

Divide into 2 balls {about 7 ounces each} and use the palm of your hand to flatten the pastry into rounds about 1/2 inch thick. 

Wrap pastry rounds separately in plastic wrap and chill in the refrigerator for at least 1 hour.  

Preheat the oven to 425 F.

Roll out 1 crust and line a pie plate with it.

For fruit pies, pour the pie filling into the crust lined pie plate and add a second, rolled out crust on top.  Crimp the edges of the pie crust together.

Brush the crust with egg wash, sprinkle with sugar and cut a few slits in the top of the pie crust.

Place the pie pan on a lined cookie sheet and bake at 425 degrees for 40 – 50 minutes or until the pie juices are bubbling and the top crust is a nice golden color.

Let the pie cool before serving.