Sweet Pastry Crust:1 1/2 cups (195 grams) all purpose flour
1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten
Mold pie by hand. Poke hole. Refrigerate about half hour. Preheat 200C and heat crust 10 mins. (If crust starts to rise, use a laddle to pat it down)

Drop temperature to 180C and heat for another 15 mins. 

Cool before filling it.