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.

* Per serving · 4 servings · Values may vary.