Instructions
- Place the flour, sugar and salt in a food processor bowl. Add the cold butter and blitz to cut the butter into the flour mix.
- Whisk the egg and water together. Run the flour mix, add the egg mix in and form a dough, just enough to combine. Do not over work. You will see the dough come together very quickly in the food processor bowl
- Scrape the content out onto your kitchen work surface
- Form the dough into a disk. Wrap tightly and refrigerate to rest. Rest the dough for at least an hour before rolling, or over night for best results.
- Now to roll out the tart dough. On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator until you need it). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch tart tin. Tuck it in with your fingers, making sure it is completely smooth.
- Refrigerate: Chill the shaped, unbaked tart shell in the refrigerator for at least 30 minutes
- While the crust is chilling, preheat oven to 375°F (190°C).
- Fill with weights: With a fork, prick holes all over the bottom crust. Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down.
- Bake until the edges of the crust are starting to brown and appear set, about 30 to 40 minutes. Remove tart crust from the oven and carefully lift the parchment paper with the weights out. Return the tart shell to the oven. Bake for another 5 to 10 mins to get a nice golden crust tart shell.
