Add the flour, sugar and salt to your KitchenAid Stand Mixer and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the mixer and beat on low speed until small coarse crumbs remain throughout the flour. Sprinkle the water/egg mixture over the flour and beat again until the dough comes together.
Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
After 30 minutes, preheat the oven to 375 degrees F.
Roll the pie crust out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. I like to fold the edges over slightly and then use my finger and thumb to make a ripple in the crust.
Line the crust with a piece of parchment paper. Use pie weights, dried beans or even granulated sugar to fill the crust and push the parchment paper all the way to the edges. Bake the crust for 15 to 20 minutes, until it's set and golden. Remember, this is the only time we are baking the crust, so you want it fully baked! Lift out the parchment and weights and let it cool completely.