In a large bowl pour the dry ingredients and mix them nice. Add the cold butter and mix with a mixer until the mixture like crumbs. Add the yolks and keep stirring until it begins to form dough. Icy water will help all ingredients to form the final product. Pour a spoon of ice cold water until the dough is not good weld. Take 2/3 of dough to form a bottom and side of the pie, and the remaining third will serve for decoration. Wrap nice both test and store them in the fridge for an hour, maybe more. Remove them from the refrigerator and let them relax for about 10 minutes to work more easily with them. Preheat the oven to 180C degrees and grease a pan with a drop-down bed with a diameter of 22 cm with butter. Distribute a large ball of dough in the pan nice and form board. The dough should not be very thick. Pierce bottom and sides with a fork for steam to escape during baking and not rising dough. Shell pie bake blind * *. Cover it in foil for baking and fill it with beans, rice, lentils or weights for baking. Bake 15 minutes. Remove the biscuit base and leave it to cool. Then pour the jam and spread it nice everywhere. From the remaining 1/3 of dough make decorations. Brush with beaten egg and put to bake for about 20 minutes far as the decoration on top of the pie becomes golden. Make sure that the pie has cooled well before serving.