Stir the flour and salt together in a large mixing bowl to combine.
Add the olive oil and whisk until the mixture resembles coarse meal.
Dribble in the ice water a tablespoon at a time, stirring, until the mixture is just beginning to hold its shape.
Wrap tightly and refrigerate for at least 30 minutes, and up to several days.
Cream the butter and sugar together on medium-high speed until pale and fluffy.
Roll the pie dough to a thickness of 1/8 inch and transfer to a pie dish.
Brush the dough with egg wash and sprinkle with sparkling sugar.