If you want to make the decorative cutout pie crusts, make a double batch of the pie dough. Roll out the dough, stamp out the desired cookies, and place them on a parchment-lined rimmed baking sheet. Brush with egg wash and sprinkle with raw sugar for a glossy and sparkly finished look. To be efficient with your time, you can also bake them with the pie crust when you blind bake, but for a shorter amount of time. Bake for 15 minutes at 375ºF.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.