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1
Sift together the flour, sugar, and salt into a bowl.
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2
Toss butter through flour mixture to coat pieces.
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3
Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
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4
Empty crumbs onto a cool surface.
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5
Form mixture into a mound.
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6
Make a 4 to 5 inch well in center of the mound.
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7
Combine egg and vanilla and pour mixture into the well.
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8
Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time.
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9
When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
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10
Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps.
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11
This will blend fat and flour and give crust a delicate texture.
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12
If your hand becomes sticky, flour it as needed.
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13
Repeat process until all dough has been worked.
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14
Gather dough into a mound again.
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15
Repeat procedure 2 more times.
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16
After third time, flour your hands.
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17
Gently knead the dough 5 or 6 times to make it smooth.
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18
Shape into a 5 inch disk.
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19
Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping.
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20
DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll.
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21
If this happens, let pastry soften at room temperature.
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22
Roll out to 1/8 inch thickness.
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23
After dough has been rolled, position rolling pin 4 inches from top of the pastry.
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24
Lift dough over top of rolling pin and gently roll dough toward you.
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25
Lift pastry up.
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26
Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping.
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27
Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you.
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28
Then unroll pastry over an ungreased tart pan, moving pin away from you.
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29
Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
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30
Working a small portion of the dough at a time, mold it into crease of the pan.
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31
Trim excess pastry from top edge of pan.
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32
Chill pastry in refrigerator or freezer for up to 30 minutes.
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33
Tear an 18 inch square of tin foil.
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34
Make a buttered circle in center of foil 2 inches larger than size of pan.
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35
Place foil buttered side down, centering it into the baking pan.
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36
Using your hand, press foil flush against the sides.
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37
Heat oven to 425 degrees F (220 degrees C).
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38
Position shelf in lower third of oven.
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39
Fill pan with enough dried beans or baking nuggets to just cover surface of pan.
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40
DO NOT OVERFILL.
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41
Bake pastry shell on a shallow pan with sides.
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42
Bake crust 15 to 18 minutes or until sides begin to brown.
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43
Remove pan from the oven.
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44
Let stand about 30 seconds.
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45
Gently remove foil and beans.
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46
Reduce oven to 375 degrees F (190 degrees C).
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47
Continue to bake crust for 3 to 5 minutes or until it is golden.
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48
If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air.
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49
Do this carefully so the pastry crust doesn't break.
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50
When crust is done, cool completely before filling.
