A perfectly flakey pie crust recipe that will actually work for both sweet and savory pies — depending on what you'd love to make.
In a sperate jug whisk together the egg and water.
Pour in most of the liquid (holding some back) and stir until mixture forms a tight ball. You might not need all of the water so add it slowly. Wrap in plastic and refrigerate for 4 hours or overnight. (You can keep it in the fridge for 48 hours or freeze for up to 6 weeks)
Roll dough to fit a 9-inch pie plate, roughly 1/4 inch thick. Place crust into buttered pie plate. Press the dough evenly into the bottom and sides of the pie plate.