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1
In a mixer fitted with the paddle attachment, mix the flour, salt, butter, and shortening on low speed until crumbly.
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2
With the machine running, add 2 tablespoons cold water and the egg.
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3
Beat just until the dough comes together in large clumps.
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4
Divide the dough in half and press each half into a 1-inch-thick round disk.
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5
Wrap each tightly in plastic and refrigerate until firm, at least 1 hour or up to 3 days; let stand at room temperature for 15 minutes before rolling.
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6
Alternatively, the dough can be frozen for up to 1 month; thaw in the refrigerator overnight.
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7
For each crust, on a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a 10-inch round.
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8
Carefully transfer the dough to an 8-inch round fluted tart pan with a removable bottom, pressing the dough gently against the bottom and up the sides.
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9
If necessary, trim the edges against the rim.
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10
Line the dough with foil, then fill with dried beans or pie weights.
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11
Freeze overnight, or until very hard.
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12
To blind bake a tart shell, preheat the oven to 375F.
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13
Bake the frozen crust until the edges are set, about 20 minutes.
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14
Remove the foil and beans.
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15
Poke holes all over the bottom of the crust with a fork, then return to the oven.
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16
Bake until the bottom is set and the crust is blonde, about 8 minutes.
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17
Let cool in the pan on a rack.
