You will need from your pantry:
8 oz (2 sticks) chilled unsalted butter
3-4 ounces (1/3-1/4 cup) ice cold water
Place pie dough mix into bowl of food processer.
Slice chilled butter into 1 inch pieces and add to mix
Pulse until butter is pea sized and covered with flour.
Add water and mix until the dough comes together, about 5-8 pulses.
Form 2 flat disks, wrap in plastic and refrigerate for 45 minutes.
Preheat over to 375o.
Lightly grease and flour a 10 inch pie pan.
On a lightly floured surface, roll one disk into a 12 inch round about 1/8 inch thick. Transfer round and gently press into a 10 inch pie dish.
Trim edges leaving about ½ inch overhang.
Fill pie shell with your favorite fruit or filling.
Roll out remaining dough as instructed above.
Moisten the edges of the bottom crust with water and place second dough circle on top of pie. Tuck the overhang under the bottom crust and press around edge to seal. Slice a 1 inch vent in the center of the pie crust. Brush with egg and sprinkle with sugar for a nice finish.
Bake at 375o until crust is golden brown and filling is bubbling, about 1 hour. Cover edges of crust with foil if they start to brown too quickly.
Makes one double crust 10 inch pie.