1. In a large bowl, whisk together the flour, sugar, brown sugar and salt. Place the bowl in the freezer. Cut the butter into small cubes, place them in a small bowl and chill in the fridge. Prepare the ice water, gather a rolling pin, pie dish, pastry cutter, pastry mat (optional) and additional flour.

2. Remove the bowls from the freezer and fridge. Add the butter to the dry mixture and cut the butter in using a pastry cutter until the butter is the size of small peas. If your kitchen is really warm, return the bowl to the fridge to chill again before proceeding. Mix in the ice water approximately 2 tbsp at a time all the while tossing with a fork or spatula until the dough forms large clumps. If needed, add additional ice water 1 tbsp at a time until the mixture clumps together.

3. Turn out the dough onto a lightly floured surface and fold the dough with your hands until it comes together making sure there are no dry spots in the dough. Cut the disk into 2 (approx 345g each), wrap each piece and chill in the fridge for a minimum of 2 hours. Freeze any unused dough for up to 3 months.

4. On a floured surface, roll out one disk of dough, turning it a quarter turn after few rolls (this will help keep it in the shape of a circle). Roll out the dough to 1.5 - 2 inches wider than your pie plate. Lightly flour the surface of the dough, gently fold in half then in quarters. Lift the dough and place it into the pie plate. Press it into the corners and continue with the single or double pie dough instructions below.

Single Blind Baked Pie Crust

1. Cut a second dough disk in half and roll it out to the same thickness as the first one. Cut 1 inch strips with a knife or pizza cutter and arrange them around the edge of the pie crust in the pie plate. Use your fingers to pinch extra layer of pastry under the first then flute the edges with your fingers or a fork. Wrap up any leftover dough and freeze for up to 3 months. Chill the prepared pie crust in the freezer until frozen.

2. Preheat the oven to 400 degrees F. Carefully line the pie with parchment paper and equally distribute pie weights or dried beans. Brush the dough with the egg wash and bake for 15 minutes or until edges are starting to brown. 

3. Remove the pie from the oven and carefully remove the parchment paper with the pie weights or dried beans. Prick the bottom of the pie all over with a fork. Return the pie to the oven for another 15 minutes or until the bottom crust is golden brown. Remove and let cool completely before filling.

Double Pie Crust

1. Roll out a second disk of pie dough to the same size as the first one. Place on top of the pie filling. Use your fingers to pinch the top pie pastry under the bottom one then flute the edges with your fingers or a fork. Wrap up any leftover dough and freeze for up to 3 months. Chill the prepared pie in the freezer until the dough is frozen.

2. Preheat the oven to 400 degrees F. Brush the dough with egg wash then bake for 10 minutes, then reduce the heat to 375 degrees F and bake for another 40 - 50 minutes until bubbling and golden brown.

1. In a large pot, simmer meat, water, onion and spices for 30 minutes until meat is no longer pink. Empty the package of soda crackers into a large re-sealable bag and crush them small with a rolling pin or rubber mallet. 

2. Add the crushed soda crackers to the meat mixture in thirds, stirring well in between each addition. The meat mixture should be thick enough now that you can create a valley in the middle and it will hold its shape. If the mixture is still soupy, add additional crushed soda crackers until thick. Taste and adjust for salt and spices as needed. Note that the spices will be stronger when the pie is re-heated. Let the meat mixture cool, then completely chill in the fridge before continuing.

3. Follow instructions for the double pie crust above. The pie can be baked immediately or frozen unbaked and baked fresh when needed.