Cut into flour by chopping vigorously with pastry blender.
Drizzle over ice water, using spatula cut in water until mixture looks evening moistened (or continue to mix with your pastry whisks in the bosch). You may need to add more ice water. When pressed together dough should look rough, not smooth.
Divide dough in half and press into a round flat disk, wrap tightly in plastic. Refrigerate for at least 30 mins, or freeze. Roll out and fit to pan, fix rim, and refrigerate at least 30 mins more.
If baking crust: preheat the oven to 400. Place foil over pie and fill with weights (rice or beans will work). Bake for 20 mins. Lift out foil and weights, prick bottom with fork and return to oven 5-10 mins more.
If filling the pie and baking further: mix 1 Lrg egg yolk and a pinch of salt. Brush the inside of pie, return to oven until glaze sets, 1-2 mins more.