Preheat the oven to 350° F and grease a 9" pie plate.
In a medium bowl, combine all of the ingredients and mix until it forms a smooth and uniform dough.
Grease 2 large pieces of parchment paper and place the dough in the center of one piece. Top with the second piece of parchment paper and roll the dough between them to form an approximately 12" circle.
Place the rolled dough onto a baking sheet and place in the fridge for at least 10 minutes to harden slightly.
Once it is chilled slowly peel away the top piece of parchment. Carefully flip the dough over onto the prepared pie plate and gently press it into the plate. Don't worry if it cracks - just use your hands to gently press any cracks back together.
Remove any excess dough from around the rim of the crust and crimp the edges if desired.
Poke holes in the bottom and sides of the crust and bake in the preheated oven for 15-20 minutes or until the crust is lightly golden.
Fill the crust will your desired filling and enjoy!
If your filling needs to be baked (i.e. custard pies):
If you are making a pie with a filling that needs to be baked in the crust, then bake the empty crust for 10 minutes, then remove from the oven, add the filling and continue baking until the filling is done. I recommend using a pie shield or placing thin strips of foil around the edges of the crust if you will be baking it any longer then 20 minutes.
For a pie with a top and bottom crust:
For a double crust (a top and bottom crust) double the recipe, bake the bottom crust empty for 10 minutes, then remove the crust and add the filling. Carefully top with the second crust, crimp the edges and cut small slits in the top of the pie. Return to the oven to finish baking. I recommend using a pie shield or placing thin strips of foil around the edges of the crust if you will be baking it any longer then 20 minutes.