1 cup (150 g) unbleached all-purpose flour

1/4 tsp salt

6 tbsp (85 g) cold unsalted butter, diced

3 tbsp (45 ml) ice water

In a large bowl, combine the flour and salt. Add the butter and blend into the flour using a pastry cutter until the butter is pea-sized. Gradually add the water and mix just until the dough sticks together when pressed. Form into a disc. Cover with plastic wrap and refrigerate for 30 minutes.

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

On a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) tart pan with the dough and prick all over with a fork. Cover with foil and fill with pie weights.

Bake for 30 minutes or until the edge of the crust is lightly golden. Remove the foil and pie weights. Turn the oven down to 350°F (180°C).

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