In a large bowl, sift together the flour and the salt.
Using a cheese grater, grate frozen butter over dry ingredients.
Toss together with fingertips in order to incorporate the butter.
In a separate bowl, beat the egg with the ice-cold water.
Add to the dry ingredients and combine.
On a floured wooden board, knead lightly for one minute.
Separate and flatten into 2 discs (one slightly larger than the other).
Wrap in plastic wrap and refrigerate for about 20 minutes. In the meanwhile prepare the cheese filling.
For the filling:
In a medium-sized bowl, combine all of the ingredients for the filling.
Set aside until ready to use.
To assemble the pie:
Preheat the oven at 350°F (175° C).
On a lightly floured wooden board, roll out the slightly larger piece of dough in order for it to fit the bottom and the sides of a 9-inch fluted tart pan with a removable bottom. Make sure there is some overhang.
Add the cheese filling and smooth out the top
Moisten the edge of the dough with a little bit of water.
Roll out the other piece of dough and place it on top of the filling.
Pinch the bottom and top pieces of dough together to make sure the filling is properly enclosed.
Trim off excess dough.
Poke holes across the top with a fork. A scissor can also be used to snip at the top crust.
Brush the top pie crust with a beaten egg yolk.
Bake in a pre-heated oven at 350° F (175° C) for about 45 minutes.
Can be served warm, at room temperature or cold.
Refrigerate leftovers.
Notes
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.