• In a large mixing bowl, whisk together the flour, sugar and a pinch of salt. Add the butter and, using your fingertips, toss to coat in the flour.
  
• Using your fingertips, smash the butter into the flour until the butter resembles the size of walnut halves (some butter pieces may be smaller, but ensure none are larger than this).
  
• Pour the ice water over the butter and flour mixture, Run your fingers through the pie dough until the water is incorporated into the flour, mixing very minimally. The dough should easily hold together when smashed with your hands, but it will still look fairly dry and crumbly. If it is shaggy and too dry, add more water 15ml (1 tablespoon) at a time until you reach the desired stage.
  
• Turn the dough out onto a clean work surface and pat into a disc. Cover tightly with plastic wrap and refrigerate for at least one hour before rolling and using as desired.
  

To Par or Blind Bake

• Preheat oven to 190°C/375°F. Remove the pie crust from the refrigerator. Trim off the excess dough and crimp the edges. Using a fork, poke a number of holes around the bottom and sides of your pie crust. Return the crust to the freezer for an additional 5-10 minutes.
  
• Remove the crust from the freezer. Line the crust with baking paper and fill with the pie weights of your choice - I like to use dried beans or rice. Transfer to the oven and cook for 15-20 minutes, until the crust is lightly golden and flaky.
• If par-baking, remove and cool completely. If blind baking, take the crust from the oven. Remove the pie weights and, using a pastry brush, brush the entire crust with the beaten egg. Return to the oven and bake until deeply golden brown and flaky, another 15-20 minutes.