We start preparing the dough by sifting the flour with a strainer to make it much finer.
We add the sugar and the pinch of salt; we mix it well with the rods of the electric mixer turned off.
Next, add the egg (the colder, the betteand the butter. Mix for 10 seconds at low speed.
Then we incorporate the cold water and mix for 30 more seconds, the dough still has a loose consistency but it is perfect for it to be very crispy without the butter melting and transforming it.
We finish mixing the dough with our hands to integrate it better, it will appear white at some points which mean that the butter has not melted at all. That is the ideal thing that the broken dough must have.
Then we make a ball with the dough and stretch it a bit to make the next step easier, wrap it with plastic wrap and put it for 30 minutes in the refrigerator.
After this time, we grease the bottom and edges of the pie mold with a bit of butter, take the dough out of the fridge and spread it with a rolling pin, spreading some flour so that it does not stick.
Make a circle about 4mm thick and roll the dough onto the roller to move it to the mold to prevent it from breaking. You can also stretch it on film paper and transfer it with it to the mold.
Once on top of the mold, using your hands, finish placing it and cut the remaining edges with a knife.
Prick the base of the pie mold all over with a fork so that the temperature penetrates and bakes it even more.
Cover the pie with aluminum foil, trying to accommodate it in the same way as the mold and place some chickpeas or beans in the center, put it in the fridge for 30 more minutes.
Later, take it to the oven, which was preheated at 180 degrees, for approximately 15 or 20 minutes, put it in the lower third of the oven with heat above and below (the time depends on each oven).