1 cup (250 ml) unbleached all-purpose flour

1 tablespoon (15 ml) sugar

1 pinch salt

1/3 cup (75 ml) chilled unsalted butter, cut into cubes

1 egg

1 tablespoon (15 ml) cold water

In a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse briefly until the butter pieces are the size of peas. Add the egg and water. Pulse again until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape into a disc.

Roll out the dough on a floured surface. Use it to line a 23-cm (9-inch) pie plate. Refrigerate for 30 minutes.

With the rack in the bottom position, preheat the oven to 220°C (425°F).

Cover the pie shell with aluminum foil and fill with dried beans or pie weights. Bake until dry to the touch, about 10 minutes. Remove the weights and foil and bake until fully cooked and golden brown, about 10 minutes. Let cool.

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