- 1 1/4 cups all-purpose flour, plus extra for rolling
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 cup unsalted butter, very cold, cut into small pieces
- 3 tablespoons ice water
Whisk together flour, salt and sugar in a bowl (or pulse in a food processor).
Cut in butter using a pastry blender until mixture resembles coarse meal, with pea size pieces of butter (if using a food processor, pulse 6 to 8 times).
Add ice water 1 tablespoon at a time, until mixture just begins to clump together. Pinch some of the crumbly dough – if it holds together, it’s ready. If it doesn’t hold together, add more ice water 1 tablespoon at a time until just incorporated, then test again. Note that overworking the dough or adding too much water will make the crust tough.
Turn out dough onto a lightly floured surface and gently press into a disk. Wrap in plastic wrap and refrigerate for at least one hour and up to 2 days.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round; about 1/8 of an inch thick. Carefully place into a 9-inch tart pan and use a pair of kitchen scissors to trim excess dough. Preheat oven to 375°F with rack in middle. Freeze the crust until firm, at least 30 minutes.
Lightly prick bottom of shell all over with a fork, then line with foil, parchment paper, or wax paper. Fill at least two-thirds full with pie weights or dried beans. Bake with weights for 18 to 20 minutes, until side is set and edge is pale golden.
Remove from oven, cool a few minutes and carefully remove foil and weights. Return to oven and bake until bottom is golden, about 10 more minutes. Cool completely in pan, about 30 minutes. Leave oven on to complete rest of the baking.