PI-Day PIE! (Crusts - The BEST)

It's Pi-Day! Because it's today, Sunday, we'll be celebrating Pi-Day at work tomorrow, Monday. Every Monday needs Pi(e), today is no different!

This is my go-to pie dough. It's more of a rough puff pastry dough. It's easy, folds are easy, butter is THE BEST! Today I used my block of European butter - 225 grams.

BTW...Weigh EVERYTHING! Don't use dry/wet volume measurements!

CRUSTS (TOP AND BOTTOM)

• 230gm all-purpose flour,  plus more for dusting
• 20gm sugar
• 4g kosher salt; (Don't use iodized salt)
• 225gm unsalted, European butter, straight from the fridge (cold) - cut into pieces, not too small
• 115gm ice water, (I also added a gram or 2 of spirits - today I had Jamisons but vodka will work nicely).
• Mix the small cubes of butter into the mixed dry ingredients, make sure they're all covered. Now take these covered cubes and squish them flat with your fingers. Continue to mix with flour and squish.
• Now, pour in the spirits, and then water but don't just dump it in. You might not need that much water. Mix with a fork until kind of mixed. It will be dry, that's fine. 
• Dump this mix onto a sheet of plastic wrap. Now, without doing too much to this mix, take the edges of the plastic wrap and squish the bits together. It will be a bit dry, that's OK. Don't work with it too much. Just mush it together. Now wrap it up in the plastic wrap and put it in the fridge for about an hour.
• Now, take it out and squish it together into a ragged dough. Roll it out into a rectangle. Now for the magic.....fold it along the long edges to the center, then fold this in half. Now, turn the dough and do the same the other direction so that you have a stacked nice square. THIS is now a laminated dough! This is a good time to wrap it up and put it back in the fridge. This will keep for 2-3 days. If you can't wait that long, give it at least 30 min to chill. Make the filling. (see below)
• When you're ready, take out your pie pan and put it in the freezer while you roll out the dough.
• Cut the dough in half, put 1/2 back in the fridge while you work with the other. Heat the oven to 425 deg. Turn down to 375 deg when you put in the pie.
• Roll out the dough using as little flour as possible. When it's rolled out place it in your chilled pie pan and put it back in the fridge. If you're doing a 2 crust pie, now take out the other 1/2 and roll it out. Now, take out the bottom, fill your pie and cover it with the top. Use kitchen shears and cut about 1/2 inch larger than the edge of pan. Fold this under and then use your knuckles to crimp the edge. Cut slits in the crust and brush the whole crust with egg wash (1 egg, a bit of water, and honey mixed with a fork). 
• Cover the edges with foil or a pie edge cover to keep it from burning. Put in the oven, turn down the heat. Take out when the crust is golden brown and the filling is bubbling.
• Let it cool!