We begin by sifting the flour into a bowl, with the help of a strainer. (This is done to remove any lumps that the flour may have).
Add the teaspoon of salt and ¼ cup of sugar. We stir a little to integrate the ingredients.
Add the cubed butter, which must be very cold. We stir with the help of a mixer for 2 min. until the ingredients have been well integrated and the consistency of the dough is sandy. (The butter is put very cold to form a sandy paste, otherwise it will become a sticky dough).
We lightly beat the egg (which must also be very cold), and add it to the flour and butter mixture, continuing to beat for approximately 1 min. more or until the butter has been incorporated into the flour. If you notice that the mixture is still very dry, add a splash of water just to compact the mixture. (Do not add too much water, because the mixture will be sticky and will be very difficult to handle). The dough should have a firm consistency that, when pressed a little, compacts but does not stick to your hands).
When the dough is ready, we place it on plastic wrap and press it a little to flatten it as much as possible. We wrap it in plastic wrap and refrigerate it for 2 hours so that the dough rests and becomes a little hard.
After the resting time has passed, we take the dough out of the refrigerator, we remove the plastic wrap and we divide it into 4 pieces, we flatten it a little (without kneading) to integrate it again, just a little so that the dough does not heat up.
It’s time to form the base. On a flat surface or kitchen counter, sprinkle a little flour, place the dough and sprinkle flour on top, with a rolling pin we begin to stretch the dough until it is half a centimeter thick and can cover the pie pan that you have in home.
Once you have your dough stretched to the size of your mold (including the walls), roll it a little on the rolling pin and place it on the mold (if your mold is not Teflon, I recommend that you grease it previously). With the help of your hands, mold the dough to adapt it to the shape of your mold.
When the dough is well adapted to the shape of your mold, remove the excess with a knife or rolling pin, passing along the edges and pressing a little.
Refrigerate the mold for 15 minutes before baking so that the dough hardens a little.
After the time has passed, we take the mold out of the refrigerator and cover it with aluminum foil, giving the shape of the mold and adding a little legumes to it to give it a little weight and so that the dough does not shrink when it is cooked. (you can use beans, chickpeas, etc.).
We bake the base at 400 degrees F for 15 min.
After 15 minutes, we take the mold out of the oven and remove the aluminum foil with the legumes that you put in it. Be careful not to burn yourself.
Beat the yolk of an egg and varnish the base of the pie so that it takes on a golden color when baked. We put it back in the oven and bake for 15 min. at 180 degrees.
After the baking time has passed, we remove the base from the oven and let it cool completely. While we prepare the filling.