French Pastry Shell

Directions

1. 1
   In a food processor, combine the flour, butter, sugar and salt and process for 10 seconds.
2. 2
   Add 2 tablespoons of the water and pulse just until the mixture resembles coarse cornmeal.
3. 3
   Pinch the dough; it should hold together.
4. 4
   If not, add up to 1 more tablespoon of water.
5. 5
   Transfer the dough to a work surface and, using the heel of your hand and working a little of the dough at a time, knead lightly and quickly to blend the butter and flour.
6. 6
   Gather the dough into a ball and flatten slightly.
7. 7
   Wrap in waxed paper and refrigerate just long enough to firm up the butter, about 15 minutes.
8. 8
   Roll out the dough to a 13-inch circle.
9. 9
   Line a fluted 11-inch tart pan with a removable bottom with the dough, without stretching.
10. 10
    Trim the edges and prick the bottom.
11. 11
    Wrap well with plastic wrap and freeze until needed.