250 ml (1 cup) unbleached all-purpose flour

1 ml (1/4 tsp) baking powder

1 ml (1/4 tsp) salt

90 ml (6 tbsp) cold unsalted butter cubed

1 egg

15 ml (1 tbsp) white wine vinegar

In a food processor, combine the flour, baking powder, and salt. Add the butter and pulse a few seconds at a time, until the mixture is the size of peas. Add the egg and vinegar and pulse again until the dough just begins to form. Remove the dough from the processor and form into a disc with your hands.

On a floured work surface, roll out the dough into a 3-mm (1/8-inch) thick rectangle. Fit the dough into a 33 x 10 cm (13 x 4-inch) rectangular pie plate with a removable bottom. Refrigerate the while preparing the filling.

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