Tender and Flaky Pie Crust

This is a recipe I adapted from one I have saved in my recipe box on Allrecipes.com. You can tell by the 5 star recipe alone that it is a great one.  Below you can find the link to the original.

Tender Pie Crust

Makes 4 crusts

• 4 cups                                    AP flour
• 1 3/4 cup  (or 14oz)              Cold BUTTER
• 3 Tbsp                                   Sugar
• 2 teaspoons                           Salt
• 1                                            Egg
• 1/2 cup                                  ICE Water

1. Place flour in the bottom of mixing bowl with sugar and salt.
2. Cut butter into cubes and place into flour.
3. Toss butter in flour to coat.
4. Using a fork, a pastry blender (or carefully with your fingers) mash butter into flour forming small butter crumbles.
5. Mix the egg with the ice water thorougly and add to the flour mixture. Stir to combine into a shaggy mass.
6. Flour your hands and fold the dough onto itself 2 to 3 times.
7. Separate into four equal portions. 
8. Wrap tightly in plastic wrap or zip lock bags and refrigerate 20 minutes or until ready to use. 

Here is the link to the original recipe: http://allrecipes.com/recipe/ruths-grandmas-pie-crust/detail.aspx