Place flour, 1/2 teaspoon sugar, and salt in the bowl of a food processor and pulse twice to blend.
Add butter in 10 pieces and pulse 10 times.
Add beaten egg, and process until dough is moist and almost ready to clump.
Remove from the processor and place on the counter. Bring together into a ball; wrap in plastic and refrigerate for at least 1 hour.
Preheat oven to 350°F.
Roll out dough into a 13-inch circle. It will break apart from time to time – just keep putting it back together.
Slide the removable bottom of an 11-inch fluted tart pan under the crust (this will make it easier to transfer with fewer breaks) and then place it into the fluted ring of the tart pan.
Press the dough into the bottom, sides, and corners of the mold, and trim any excess. Make sure all cracks are filled.
Prick the bottom 10-15 times with a fork, line with foil, and fill with pie weights (I use dried beans), and bake for 20 minutes.
Remove the foil and weights and bake 5 minutes longer. Remove from the oven and let cool.