Place the flour, salt and sugar in a blowl. Cut the butter into the flour, using a pastry blender or two knives, until the mixture resembles coarse meal. Beat the egg lightly with 2 T. water. Add the egg to the flour mixture and stir with a fork, gathering the dough into a ball with your fingertips. Add water, a few drops at a time, if necessary to make the dough stick together. Wrap the dough iin wax paper and chill one hour. Roll out as directed in Basic Crust I. Bake in the same way but extend the baking time by about 8 minutes for a fully baked crust. In most cases, you will use this crust with an unbaked filling so it should be crisp and golden brown.

This crust is used for open fruit tarts or dessert pies.