Into the bowl of a food processor, add all dry ingredients. Pulse to combine.
Add butter to food processor and pulse to combine with dry ingredients until pea size.
In a small bowl, whisk egg white with water.
Drizzle egg white on top of crust mixture and pulse until dough comes together.
Remove from processor and work with fingers or spoon to break up any remaining large butter pieces. Pat into disk shape.
Chill dough for 30 minutes to 1 hour. Dough should be firm, but still soft enough to roll easily.
Place dough between two large pieces of plastic wrap. Starting in the center, roll dough into a 12 inch circle.
Place dough in the freezer for 10 - 15 minutes to firm. Dough needs to be chilled so it does not fall apart when when plastic wrap is peeled off.
Peel off top layer of plastic. Center crust dough on top of pie pan, dough side down, press down and form crust to inside of pie pan while leaving plastic wrap on top. Remove top layer of plastic wrap.
Gently fold extra dough under at the edges and form decorative crust using fingers or fork.
Prick holes all over the bottom of the pie crust dough with a fork (docking). Refrigerate for 15 minutes.
Preheat the oven to 350°.
Bake in 350° oven for 15 - 20 minutes or until sides and bottom are golden. Remove from the oven to a cooling rack. Cool completely before filling.