In a bowl, sift the flour and add the butter cut in cubes.
With your hands, mix until crumbly
Add the butter and mix
Add the egg and mix the dough until it hold together
Refrigerate for 20-30 min.
Preheat the oven at 325C.
Roll the dough down, not too thin and put it in a 9 inch pie mold.
Bake the crust blind (I use some parchemin paper placed on top of the crust and some dry beans for the weigh) for 20 min or until golden.
Once cooked, set aside.
With the melted chocolate and a pastry brush, spread the chocolate evenly on the pie crust. Allow to dry.