Sift flour into bowl, whisk in salt.
Add butter pieces and begin squeezing them into the flour, mixture with your hands or use a pastry cutter.
Continue working the butter until it resembles cornmeal with small pieces of butter.
Pour in slightly beaten egg and carefully work into dough.
Add in the ice water a Tbsp at a time.(add slowly and work in with hands, until moist dough is formed. should not be soggy).
Knead the dough 2 or 3 times on a lightly floured surface and pat into a ball.
Wrap in plastic wrap and place dough ball in the fridge for an hour to chill. (Can make the day before, set on counter an 30 min before making tarts to soften)Roll the dough for your crust 2-3 inches larger than your spring form pan.
You can roll it out on a floured counter or floured parchment paper.
Use a non-stick 9 x 3 inch round springform cheesecake pan. ( can lightly spray with non-stick spray if desired.)
Gently transfer dough to the spring form pan and allow it to sink to bottom.
Using your fingers softly press it against the sides and bottom of the pan.
There may be a couple creases of overlapping. Dip your finger in cold water and smooth out folds.
Trim excess dough hanging over the sides with a knife.
Place dough lined pan back in the fridge to firm for 30 minutes.
Preheat oven to 425 F.
Place a piece of parchment paper inside the dough lined pan and fill with baking weights, beans or rice.
Bake the crust for 10-12 minutes until slightly golden.
Remove from oven and set on cooling rack. Reduce Oven temperature to 325 F