- 2 1/2 cups all-purpose flour
- 2 Tbs. sugar
- 2 tsp. salt
- 16 Tbs. (2 sticks) cold unsalted butter, cut into
- 6 to 8 Tbs. ice water
- 1 egg, lightly beaten with 1 Tbs. water
Remove the dough from the refrigerator and let stand for 5 minutes. Place 1 dough disk between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Roll out the remaining dough disk in the same manner. Using decorative piecrust cutters, cut out about 30 cutouts and transfer to a parchment-lined baking sheet. Place the piecrust and the cutouts in the freezer for 30 minutes.
Position a rack in the lower third of an oven. Place a baking sheet on the rack. Preheat the oven to 400°F.
Brush the edges of the crust with the egg mixture. Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the preheated baking sheet in the oven and bake for 20 minutes. Carefully remove the parchment and weights and bake until the crust is light golden, about 5 minutes more. Transfer to a wire rack and let cool completely.
Meanwhile, reduce the oven temperature to 375°F. Brush the cutouts with the egg wash and bake until golden, 15 to 20 minutes. Transfer the baking sheet to a wire rack and let cool. Makes enough dough for one 9-inch deep-dish piecrust plus decorative cutouts.