-
1
If working with a food processor, combine the flour, salt, and butter in the processor.
-
2
Process at low speed for about 10 seconds, until the mixture resembles coarse meal.
-
3
Add the egg and mix again for a few seconds, until the dough comes together into a ball.
-
4
If the dough is still a little dry, add a little ice-cold water, 1 teaspoon at a time, and process again in short pulses until the dough comes together.
-
5
Turn out on a lightly floured work surface, and gather into a ball without kneading.
-
6
Proceed to step 3.
-
7
If working by hand, sift the flour into a medium mixing bowl.
-
8
Add the salt and diced butter, and rub the mixture with the tips of your fingers or a wire pastry blender until the mixture resembles course meal.
-
9
Beat the egg lightly in a small bowl.
-
10
Form a well in the centre of the flour mixture, add the egg, and blend it gently with a fork.
-
11
When most of the egg is incorporated, knead gently until the dough comes together.
-
12
If it is a little dry, add ice-cold water, 1 teaspoon at a time, until the dough forms a ball.
-
13
Avoid overworking the dough, or it will be tough.
-
14
Proceed to step 3.
-
15
Shape the dough into a slightly flattened ball.
-
16
Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.
-
17
Let stand at room temperature before using, just long enough that the dough can be rolled out without cracking: this usually takes about 10 minutes, but it will vary depending on the heat and humidity.
-
18
The dough can also be frozen for up to a month.
-
19
Sprinkle flour lightly on a clean work surface and on your rolling pin, and place the slightly flattened ball of dough on the work surface in front of you.
-
20
Roll the pin over the dough two or three times with moderate pressure.
-
21
Rotate the dough by a quarter of a turn clockwise and roll the pin over it two or three times.
-
22
Repeat these steps until you get a circle large enough to line your pan, sprinkling the work surface and the rolling pin with a little more flour when the dough starts to stick to either of them.
