Basic Butter Pie Crust & Decorative Leaves

Add flour, sugar, and salt to a large bowl and stir to evenly combine.
Remove the butter from the fridge and coat with the dry mixture. Using a large knife, cut the butter lengthwise into two pieces, then quarter the two pieces, coating each new cube with the flour mixture as you go. Work quickly to ensure ingredients stay cold. If you feel your butter is loosening up, put it back in the fridge for a few minutes, then continue.

Toss butter into flour mixture.

If using a pastry cutter, press the blades through the mixture repeatedly until the largest piece of butter is the size of a small pea. Do not over-mix. 

If using a food processor, add butter and flour mixture to the processor and pulse only a few times until the largest piece of butter is pea-sized. Do not over-process. Transfer butter and flour mixture to bowl.
Be sure that the ingredients are still properly chilled, then, slowly add some water to the mixture and knead using your hands. Continue adding small amounts of water until there are no more chunks of flour remaining (you may not need to use all of the water). Make sure the dough can be kneaded into a ball. If not, use a bit more water until it barely holds together. Divide the dough into two equal balls, wrap in plastic wrap, and place in the fridge. Let sit for at least 30 minutes before rolling.

To roll, place the dough on a fresh piece of plastic wrap. Place a second piece of plastic wrap on top. Flipping the dough occasionally and replacing the wrap when it becomes wrinkled, roll into a circle approximately 12 inches in diameter and 1/8 inch thick. Try to do this in five or six rolls.

To transfer the dough to the pie plate, remove the top piece of wrap, then place the plate upside down on the dough. Slide one hand underneath the dough, hold the bottom of the plate with the other, and flip the dough into the plate. Gently press the dough down into the bottom and sides of the plate. 

Press any scraps trimmed from the first round into the second ball of dough. Roll into a circle approximately 12 inches in diameter and 1/8 inch thick and refrigerate until ready to use.

Using decorative cutters or a sharp paring knife, cut out leaves from the remaining dough round.

In a small bowl, beat the egg. Brush the edges of the pie crust, then arrange some of the cutouts on the edges of the crust, pressing them gently so they adhere. (Save the remaining egg wash.) Place the remaining cutouts on a baking sheet and refrigerate until ready to bake.
Freeze the pie shell for 15 minutes.

Meanwhile, position a rack in the lower third of an oven. Place a baking sheet on the rack and preheat the oven to 400°F (200°C).

Line the pie crust with parchment paper or aluminum foil and fill with pie weights. Place the pie dish on the preheated baking sheet and bake for 15 minutes. Remove the parchment and weights and bake until the crust is light golden brown, about five minutes more. Transfer the pie crust to a wire rack and let cool completely, about 30 minutes. (Leave the baking sheet in the oven.)

Pour your pie filling into the cooled crust. Place the pie dish on the preheated baking sheet. Bake until the filling is set, about one hour, covering the edges of the crust with foil if they get too brown. Transfer the pie dish to the wire rack and let the pie cool to room temperature before serving.

As the pie cools, bake the leaf cutouts: Brush them lightly with some of the remaining beaten egg. Bake until golden brown, 10 to 12 minutes. Transfer the baking sheet to the wire rack and let cool.