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1
Combine the flour, salt, and sugar in the container of a food processor and pulse once or twice.
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2
Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not over-process).
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3
Add the egg and process another few seconds.
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4
Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or 2 of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour).
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5
Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes).
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6
(You can refrigerate for up to a couple of days, freeze for up to a couple of weeks.)
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7
Sprinkle a countertop with flour and put the dough on it; sprinkle the top with a little flour.
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8
Use a rolling pin to roll with light pressure, from the center out.
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9
If the dough is sticky, add a little flour (if it continues to become sticky, and its taking you more than a few minutes to roll it out, refrigerate or freeze again).
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10
Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.
