1 1/4 cups (175 g) unbleached all-purpose flour

1/2 cup (65 g) icing sugar

1 pinch salt

1/2 cup (115 g) cold unsalted butter, cubed

2 tbsp (30 ml) water

In a food processor, combine the flour, icing sugar and salt. Add the butter and pulse for a few seconds at a time until it forms pea-sized pieces. Add the water and pulse again until the dough begins to form. Remove the dough from the processor.

On a lightly floured work surface, knead the dough until smooth. Roll out the dough. Line a 9-inch (23 cm) pie plate with a removable bottom with the dough. Press lightly at the bottom and on the sides. Refrigerate for 30 minutes or freeze for 15 minutes.

With the rack in the middle position, preheat the oven to 400°F (200°C).

With a fork, poke the entire surface of the dough. Bake for about 18 minutes or until the crust is golden brown. Let cool.

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