Add 1 1/2 cups (of the 2 1/2 cups) all-purpose flour, the 1 teaspoon salt, and the 1 tablespoon sugar (if using) to the bowl of a large food processor. Pulse 1–2 times to combine.

Add the 1 cup very cold unsalted butter, cut into tablespoon slices, to the processor. Pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter; do not puree into a paste.

Add the remaining 1 cup all-purpose flour and pulse 3–4 times more just until the flour is distributed and butter pieces are still visible.

With the processor running in short pulses, add 5 tablespoons very cold ice water, a little at a time, pulsing after each addition. Stop adding water when the dough just begins to clump and holds together when squeezed. If the dough is still dry, add up to 2 more tablespoons ice water (for a total of 7 tablespoons max), pulsing as needed. Do not overwork the dough.

Turn the dough out onto a work surface and gather it into a shaggy mass. Do not knead.

Divide the dough into two equal portions.

Shape each portion into a ball, then press each ball into a thick disk. Wrap each disk tightly in plastic wrap.

Refrigerate the wrapped disks for 1 hour.

When ready to roll, remove one disk from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly.

On a lightly floured surface (use a little of the measured flour), roll the disk to approximately a 12-inch diameter. Roll the dough up over the rolling pin and gently unroll it over a 9-inch (or your pan size) pie pan. Press the dough into the base and sides of the pan.

Trim the dough so there is about a 1-inch overhang all around. Fold the overhang under itself to create a thicker edge.

To crimp the edge: use the thumb and index finger of one hand to push the dough inward while using the index finger of the other hand to press from the outside, forming a fluted ridge. (Any crimp style you prefer is fine.)

Optional: return the lined pie pan to the refrigerator for about 30 minutes to chill; this helps produce a flakier crust.

For blind baking (if your filling requires a prebaked crust): preheat the oven to 450°F. Prick the bottom of the crust a few times with a fork if desired, then cover the crust with aluminum foil and fill the foil with dry beans or pie weights to weigh the crust down.

Bake the crust with weights for 15 minutes. Remove the foil and weights, then brush the crust with the 2 tablespoons of lightly beaten egg whites.

Return the crust to the oven and bake an additional 3–4 minutes to set the surface. Remove from oven and proceed with your filling.

For a double-crust pie: roll the second chilled disk to approximately 12 inches, place it over the filled bottom crust, trim to a 1-inch overhang, fold under and crimp the edges as in step 12, and vent the top with a few slits in the center to allow steam to escape. Then bake according to your pie filling recipe.