1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, combine 250 grams (2 1/4 cups) of flour and 6 grams (1 teaspoon) of salt.

3. Add 115 grams (1/2 cup) of cold butter and use your fingertips or a pastry blender to work it into the flour until the mixture resembles coarse crumbs.

4. Gradually add 60 milliliters (1/4 cup) of cold water, stirring with a fork until the dough comes together in a ball.

5. Divide the dough in half, shape each half into a disk, and wrap individually in plastic wrap.

6. Refrigerate for at least 30 minutes.

7. On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 3 millimeters (1/8 inch).

8. Transfer the dough to a 23-centimeter (9-inch) pie dish and trim the edges to fit.

9. Crimp the edges to form a decorative border.

10. Prick the bottom of the crust with a fork to prevent it from bubbling during baking.

11. Line the crust with parchment paper and fill with pie weights or dried beans.

12. Bake for 15 minutes, then remove the parchment paper and pie weights or beans.

13. Continue baking for an additional 5-7 minutes, or until the crust is golden brown.

14. Let cool slightly before filling with your preferred chicken filling.

15. Serve warm with a fresh green salad and arugula, also known as dragon leaves or rocket leaves.