Perfect Pie Crust - cooking recipe

Ingredients

1/4 lb unsalted butter, DO NOT SOFTEN
1 cup all-purpose flour
1/4 teaspoon salt
1 egg yolk
1 egg white
1 1/2 teaspoons sugar
3 tablespoons cold water
Option One
1/4 cup sugar
1 tablespoon cinnamon
Option Two
1 tablespoon onion powder
1/2 teaspoon garlic powder

Preparation

Pour flour and salt into a medium sized bowl.
For sweet pies you can add the sugar and cinnamon at this stage, or you can add the onion and garlic powders for savory items as well.
Cut butter into small pieces (I quarter my butter lengthwise and then cut off the pieces).
Add butter to flour. Mix butter in until you have what resembles course meal.
In small bowl, combine egg yolk with 2 tablespoons of the water and beat together.
Add to flour and butter mixture and blend together until you have a firm ball of dough.
Wrap in plastic cling wrap and refrigerate for 30-60 minutes.
Remove dough and roll out evenly on either waxed paper or a floured surface.
Press rolled dough firmly into pie plate, poking holes along bottom and sides with a fork to allow venting.
Beat egg white with remaining tablespoon of water and brush the inside of your bottom crust with mixture. This helps the bottom crust bake flaky and remain crispy when baked with a filling.
If using this to make a 2-crust pie, beat remaining egg white/water mixture with 1 1/2 teaspoons sugar until slightly foamy. Place a thick glaze of this on the top crust for sweet pies to get a lovely sweet golden brown flake on the top of your pie! For savory pies omit sugar but still glaze. It makes your pie look beautiful!
Bake at 325 degrees for 15 minutes if only baking shell, and approximately 35 minutes when baking with filling. Crust is done when it is golden brown.