• I highly suggest reading through all the tips in the post above before starting!
• In a food processor, combine the dry ingredients. If making a sweet crust also add the vanilla or almond extract. Pulse a few times until the mixture is combined.
• Next, diced the cold butter into chunks (you can even place the butter in the freezer for 10-15 minutes before using) and add it to the dry ingredients. Pulse until the mixture looks like breadcrumbs and no large chunks of butter are present.
• Finally, add in the egg (slightly beaten) and pulse until it forms a ball of dough.
• If not using right away, wrap in plastic wrap and place in the fridge for up to 5 days.
• When you are ready to use the crust, lightly grease your pie plate with non-stick spray. Use your hands to press the dough fully into the pie plate and up around the sides.
• To create a decorative edge you can crimp the sides or use the tines of the fork for a rustic look. Place the pie plate with the dough pressed into it, into your freezer for 15-20 minutes before filling or baking.
• If Partially Baking: Poke a few holes across the bottom with a fork. Place parchment paper in the center with pie weights or dried beans and bake for 10 minutes. Let cool slightly before adding a filling.
• If Fully Baking: Follow the same steps for par baking, but reduce the temperature to 325 F. after the 10 minutes. Bake another 15-20 or until the crust is set and golden brown. Let it cool before adding a no-bake filling.

Please follow all other baking instructions for other recipes and read the post above for notes are how to prevent the crust from over browning.