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1
Combine all of the dry ingredients in the bowl of a food processor and pulse once or twice to combine.
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2
Add the butter cubes to the bowl.
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3
Pulse until the dough forms into large crumbles, being careful not to overmix, about 30 pulses.
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4
Add the ice water to the bowl and turn the processor on, mixing until the dough is just combined and comes together in 2 or 3 large portions.
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5
This only takes about 8 to 10 seconds, so be mindful not to overprocess.
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6
Turn the dough out onto the countertop and press into a flat round disk (about 6 inches wide).
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7
Work quickly and dont handle the dough too much.
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8
Wrap it tightly in plastic wrap and chill for at least 2 hours, or until youre ready to roll it out.
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9
Lightly flour a work surface and roll out the dough into a 10-inch round, making sure to rotate and flip it over, rolling both sides.
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10
Fold it in half loosely and place it over a 9-inch tart pan with a removable bottom, the crease of the dough running down the middle of the pan, and the edges overhanging slightly.
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11
Unfold the dough so it hangs over the edge of the tart pan.
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12
Press the dough gently into the corners of the pan, being careful not to stretch it thin.
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13
Fold under any overhanging crust and press it into the walls of the tart pan.
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14
Run a rolling pin over the top of the pan, pressing down to trim any extra dough and make it flush with top edge of the pan.
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15
Use a fork to pierce the bottom of the tart shell, and freeze for 30 minutes.
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16
Preheat the oven to 350 degrees F. Take the tart shell from the freezer and line it with parchment paper.
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17
Fill the parchment paper with pie weights or beans, pressing them into the corners.
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18
Bake for 20 minutes.
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19
Remove the pie weights and bake for another 10 to 15 minutes, until golden brown.
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20
Remove the shell from the oven and cool for at least 15 minutes, or until youre ready to use it.
