Set the oven at 425°F. Prepare a pan or pie plate.
In a bowl, whisk the flour and graham flour together.
Add butter into the combined flour and mix the butter well into it.
Now, make a hole place in the flour to add cold water to it. Add two tablespoons of water and slowly mix the flour, similarly keep on adding 1 tablespoon of water and mixing them until it turns into a smooth dough. Keep the dough in the refrigerator for 30 minutes.
Now, roll the dough carefully on a floured surface by the rolling pin, then spread the dough smoothly on the pie plate or pan. Be careful and spread the dough evenly, making sure there are no holes in the dough. Then, again keep it in the refrigerator for 10-15 minutes.
Tuck the edges of the pie plate with the leftover dough and carefully cover the pie plate’s edges as much as you want. Then, freeze the crust for 20 minutes.
Now, bake the dough for 15-17 minutes in the oven until it turns into a light golden color crust. After the baking, beat the egg and brush the crust with the egg wash.
Bake the crust again for 10-15 minutes, or until it is fully baked. Then let it cool down completely.