Egg and Sausage Pie

Preheat your oven to 375°F (190°C)

In a large bowl, combine the flour and salt. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
Gradually add 3-4 tbsp of ice water, mixing until the dough comes together. Tip: Don’t overwork the dough, or it’ll be tough.
Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges, then prick the base with a fork. Chill for 15 minutes.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes.

While the crust bakes, cook the sausage in a skillet over medium heat until crispy. Drain on paper towels, then chop into bits.

In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the sausage bits.
Pour the egg mixture into the pre-baked crust. Bake for 25-30 minutes, or until the filling is set and the top is lightly golden. Tip: Check at 25 minutes to avoid overcooking.

Let the pie cool for 5 minutes before slicing.