3/4 cup (180 ml) unbleached flour

1 pinch salt

3 tablespoons (45 ml) sugar

1/3 cup (75 ml) unsalted butter, very cold, cut into pieces

2 tablespoons (30 ml) ice cold milk, approximately

In the bowl of a food processor, combine the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse, a few seconds at a time, until the mixture has a grainy texture. Add the milk. Pulse a few seconds at a time, adding a little milk if necessary, until the dough begins to form a ball.

Remove the dough from the processor. Form into a ball with your hands. Cover in plastic wrap. Refrigerate for 30 minutes.

Roll out the dough and line a 23-cm (9-inch) square pie plate with a removable bottom or a 25-cm (10-inch) round pie plate of the same type. Refrigerate for 30 minutes.

With a rack in the lowest position, preheat the oven to 180 °C (350 °F)

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