Combine flour, salt, and pepper in a bowl. Rub butter into flour mix with fingers until a few coarse crumbles form.
Beat egg into water. Add ¾ of egg and water to flour mixture and cut in with a knife. As needed, add more of mixture until all the flour is part of the shaggy mass without overworking.
Bring all of dough together and pat into a disk. Wrap in plastic and chill in fridge for 20-30 minutes.
Preheat the oven to 375F.
Roll out dough to ¼” thick and drape into a springform tin. Gently press into corners. Leave the extra dough over the edges of the tin. Puncture the bottom of the crust all over with a fork. Cover with aluminum foil and put in freezer for 10-15 minutes.
Parbake in oven for 15 minutes. Remove foil and continue baking until just starting to turn golden on the sides (10-15 minutes). If the edges are turning dark quickly, cover just the edges with foil.