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1
To make the dough in a food processor: Put the flour, sugar and salt in the processor and whir a few times to blend.
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2
Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour.
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3
Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one.
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4
(Dont overdo it the dough shouldnt form a ball or ride on the blade.)
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5
Youll have a moist, malleable dough that will hold together when pinched.
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6
Turn the dough out onto a work surface, gather it into a ball (if the dough doesnt come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
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7
To make the dough by hand: Put the flour, sugar, and salt in a large bowl.
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8
Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed.
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9
Youll have large and small butter bits, and thats fine uniformity isnt a virtue here.
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10
Beat the egg and water together, drizzle over the dough, and, using a fork, toss the dough until it is evenly moistened.
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11
Reach into the bowl and, using your fingertips, mix and knead the dough until it comes together.
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12
Turn it out onto a work surface, gather it into a ball (if the dough doesnt come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
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13
Chill the dough for at least 3 hours.
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14
(The dough can be refrigerated for up to 5 days.)
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15
When youre ready to make the tart shell, butter a 9- to 9 1/2-inch fluted tart pan with a removable bottom (butter it even if its nonstick).
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16
To roll out the dough: I like to roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover, but you can roll it out on a lightly floured work surface.
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17
If youre working between sheets of paper or plastic wrap, lift the paper or plastic often so that it doesnt roll into the dough, and turn the dough over frequently.
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18
If youre just rolling on the counter, make sure to lift and turn the dough and reflour the counter often.
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19
The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.
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20
Transfer the dough to the tart pan, easing it into the pan without stretching it.
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21
(What you stretch now will shrink in the oven later.)
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22
Press the dough against the bottom and up the sides of the pan.
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23
If youd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides.
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24
Using the back of a table knife, trim the dough even with the top of the pan.
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25
Prick the base of the crust in several places with a fork.
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26
Chill or freeze the dough for at least 1 hour before baking.
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27
Center a rack in the oven and preheat the oven to 400 degrees.
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28
Press a piece of buttered foil (or use nonstick foil) against the crusts surface.
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29
If youd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isnt really necessary if the crust is well chilled.
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30
Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
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31
To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans).
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32
Return the crust to the oven and bake for another 3 to 5 minutes, or until it is lightly golden.
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33
Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
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34
To fully bake the crust: Bake for an additional 10 minutes, or until it is an even golden brown.
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35
Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
