Put the flour, sugar and salt in a mixing bowl and stir. Cut your stick of butter into pats right on top of the flour mixture then take off your rings because it's about to get a little messy. Stick your hands right in there and start squeezing those pieces of butter into the flour until it starts to resemble pea-sized, coarse crumbs. Then break your egg into the mixture, still using your hands to mix it all together. It will come together into a nice ball of dough. If it's too dry add a tsp of water and continue to mix. If it's too wet add a little flour until you get it to the right consistency. It should stop sticking to your fingers when it's right. Super scientific. Wrap it up in cling wrap and let it chill out in the fridge for 30-40 minutes.

Remove from fridge and lay down a piece of parchment paper and lightly flour the surface, then roll out your pie crust into a rough circle. Or remember you don't have parchment paper and use cling wrap....then remember your rolling pin somehow got lost in the move and improvise by using a can of black beans and your own two precious hands to roll the dough out. Remember, no perfection here.