- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 sticks, 12 tbsp, butter, frozen and cut into small cubes
- 1 egg, slightly beaten
- In the bowl of a food processor, pulse the sugar, flour and salt. Add the butter cubes to the flour mixture and pulse until the butter is incorporated and looks like coarse oatmeal, about 30 seconds. Add the egg and pulse for about 15 seconds to fully incorporate.
- Turn the dough out onto a large piece of shrink wrap and lightly knead the dough until all dry ingredients are incorporate – do not overwork the dough! Flatten the dough into a disk using the shrink wrap as a guide and chill in the refrigerator for an hour.
- Lightly coat a 9-inch tart pan with a removable bottom with cooking spray (could also butter).
- Place a large sheet of shrink wrap on a work surface, top with the chilled dough disk then cover the disk with a second piece of shrink wrap. Using a rolling pin, roll out the dough into a 12-inch round (fear not if you get cracks at this stage). Remove the top piece of shrink wrap and turn dough into the tart pan using the bottom piece of shrink wrap as an aid. Remove the shrink wrap and press dough into the pan lightly with fingertips, repairing any cracks in dough. Trim overhanging dough with a sharp knife creating a clean edge. Using a fork, dock the crust all over, including the edge.
- Freeze the crust for 30 – 60 minutes. Preheat oven to 375 degrees.
- Place the frozen tart pan on a cookie sheet and bake for 30 minutes, until lightly golden. Using the back of a spoon, flatten any part of the crust that might have puffed out during baking.
- Fill the crust with your favorite topping.