Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 3 pie crusts, so you can either separate it into 3 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.
After 30 minutes, preheat the oven to 375 degrees F. For this pie, I did happen to roll out one of my doughs, place it in a 9.5 inch pie plate and blind bake it for 15 minutes. Roll the pie crust out into a 12-inch circle (if you’re using a 9.5-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 placed parchment paper on the dough and covered it in dry beans. Bake for 15 minutes and remove!
As a note, I took a second crust out of the fridge, rolled out it to about 1/4-inch thickness and used a star cookie cutter to make cut shapes. I think having a few different sizes would be fun too!