French Pastry Shell

1. 1

   In a food processor, combine the flour, butter, sugar and salt and process for 10 seconds.

2. 2

   Add 2 tablespoons of the water and pulse just until the mixture resembles coarse cornmeal.

3. 3

   Pinch the dough; it should hold together.

4. 4

   If not, add up to 1 more tablespoon of water.

5. 5

   Transfer the dough to a work surface and, using the heel of your hand and working a little of the dough at a time, knead lightly and quickly to blend the butter and flour.

6. 6

   Gather the dough into a ball and flatten slightly.

7. 7

   Wrap in waxed paper and refrigerate just long enough to firm up the butter, about 15 minutes.

8. 8

   Roll out the dough to a 13-inch circle.

9. 9

   Line a fluted 11-inch tart pan with a removable bottom with the dough, without stretching.

10. 10

    Trim the edges and prick the bottom.

11. 11

    Wrap well with plastic wrap and freeze until needed.

No additional tips available.