Mix the flour, salt, and sugar together with a whisk.
Cut the chilled butter into smaller cubes, then add all the butter to the flour mixture and quickly mix with your hands. The method here is to press each cube of butter between your fingers to flatten it and make it easier to combine with the flour.
Add 5 tablespoons of ice-cold water, and toss with your hands again. Continue adding 1 tablespoon of water at a time. You shouldn't have to go over 8 tablespoons. You'll know the dough is ready when it holds together.
Once the dough comes together, gently pack it into a ball. Shape it into a disc, then wrap it in plastic wrap and refrigerate it for at least 1 hour.
After cooling your pie dough in the fridge for about an hour, unwrap it and transfer it to a lightly floured surface. Roll the crust into a rectangle (don't worry about it being perfect), fold that crust in half, then fold it in quarters again.
After folding the dough a few times, roll it into a 1/8-inch-thick circle large enough to cover the bottom and sides of a 9-inch pie plate.
Gently wrap your pie dough over the rolling pin and set it in the un-greased pie plate.
Set it in place and gently crimp the outside edges with your fingers. Prick the bottom of the pie dough using a fork. then freeze the crust again for 30 minutes before baking. While the pie crust is cooling, start preheating the oven to 425F.
Cover the pie dough with parchment paper and fill the crust with dried beans, rice, or pie weights.
Bake the crust for 17 minutes in the middle or lower rack then remove the parchment and weights. Place the crust back into the oven for 10-15 minutes or until the crust is golden brown. Brush the hot pie crust with the egg whites to seal.
Fill the pie crust with whatever mixture your pie recipe calls for and follow the recipe instructions! I made a delicious cranberry pie for thanksgiving using this pie crust recipe.