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1
In a food processor, pulse to combine the flour, sugar and salt.
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2
Add the butter, and process until the mixture resembles coarse meal.
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3
With the machine running, pour in the water.
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4
Process until the mixture just begins to come together and form large clumps.
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5
Remove the dough from the food processor, and place on a board.
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6
Shape dough into a disk about 4 inches in diameter (5 inches for a 10-inch crust).
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7
Wrap in plastic and refrigerate for 1 hour.
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8
Place a rack in the middle of the oven, and heat to 425 degrees.
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9
Remove the dough from the refrigerator, and unwrap.
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10
Roll it out to fit a 9-inch tart pan (or a 10-inch pan).
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11
Place the dough in the pan.
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12
Trim the excess dough, leaving 1/2inch to fold under so the rim is thicker than the rest of the crust.
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13
If using a pie plate or a tart pan with high edges, trim just below the edge and fold the edges under in the same manner.
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14
For the grapefruit tart, trim the edge to within 1/2 inch of the rim.
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15
Prick the bottom of the crust with the tines of a fork.
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16
Cover the dough with a double thickness of aluminum foil.
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17
Fill the foil with rice, beans or pie weights.
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18
To bake the crust partially, bake for 15 to 20 minutes, or until the dough is set.
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19
Remove from the oven.
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20
Remove weights and aluminum foil.
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21
To bake fully, bake for an additional 3 to 5 minutes, or until lightly golden.
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22
Remove from oven, and cool.
