1. Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some cherry-size clumps. Start with big chunks so that when you add the liquid they chunks get slightly smaller. You don’t want to start with too small of clumps before adding the liquid.
2. Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. The chucks of butter should end up to pea size after liquid is added. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time.
3. If making a full pie divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. If making galette only make one large disk with the dough.
4. Refrigerate the dough at least 30 minutes and up to 2 days

Blind Baking Pie Crust:

1. While the crust is chilling, preheat oven to 375°F (190°C).
2. Roll out the dough and place in a pie dish. Line the top of the crust with parchment paper. Crunch up parchment paper first so that you can easily shape it into the crust. Fill with pie weights, or dried beans. Make sure the weights are evenly distributed around the pie dish.
3. Bake until the edges of the crust are starting to brown, about 20 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven.
4. If you’re making a no-bake pie like the Banana Cream-Dream Pie and need a fully baked pie crust, bake until the bottom crust is golden brown, about 15-18 additional minutes. For a partially baked pie crust (if you’re baking the pie crust once it is filled- like the Easy French Apple Tart or the  Frangipane Tart) bake until the bottom crust is just beginning to brown, about 8-11 minutes.