Pastry Tart Shell

Ingredients

• 0.1 teaspoon coarse salt 
• 1.3 cups flour all-purpose
• 1 tablespoon sugar 
• 6 tablespoons butter unsalted very cold cut into 1/2-inch cubes
• 3.5 tablespoons water 

Equipment

• food processor
• oven
• wire rack
• plastic wrap
• aluminum foil
• tart form

Directions

1. Process first 3 ingredients in a food processor until blended.
2. Add butter, and pulse 8 to 10 times or until mixture is crumbly.
3. Add water, and pulse 8 to 10 times or until mixture holds together.
4. Turn dough out onto a lightly floured surface; shape into a ball.
5. Place on plastic wrap; flatten slightly and wrap securely. Refrigerate at least 30 minutes.
6. Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a fluted 10 1/2- x 3-inch-deep round tart pan; trim excess pastry along edges. Cover with plastic wrap, and refrigerate 30 minutes. Freeze 30 additional minutes. Line pastry with aluminum foil; fill with pie weights or dried beans.
7. Bake at 375 for 17 minutes.
8. Remove weights and foil; bake 8 additional minutes. Cool on a wire rack.