• Beat the butter with a mixer on medium speed for 30 seconds. You can use a stand mixer with the paddle attachment, or you can use a hand mixer.
• Add the powdered sugar and beat for one minute.
• Scrape the bowl as needed.
• Add the egg and beat to combine, for about one minute.
• Add 1⅓ cup of flour and the salt, and mix on low. The dough will start to come together. Only add the remaining flour if needed, if the dough is too sticky.
• Use a spatula to finish mixing, or finish mixing by hand.
• Don’t over mix the dough once you add the flour in, but make sure there aren’t any dry bits of flour in the dough. It shouldn’t be too sticky, but also shouldn’t be dry.
• Gather the dough into a ball and wrap in a piece of plastic wrap. Flatten it into a disc.
• Place the dough in the fridge for at least 1 hour, or up to 2 days. You can also freeze the dough for up to 2 months, in an airtight container, or freezer ziplock bag. To thaw, remove the dough to the fridge the night before you plan to use it.
• Remove the dough from the fridge and let it sit at room temperature for 10 minutes.
• Unwrap it, and place it on a lightly floured counter.
• Use a rolling pin to roll out the dough until it’s about 1/4” thick, and its diameter measures about 11 inches.
• Fold the dough in half and lift it from the counter. Place on top of a 9-inch tart pan with a removable bottom, or a 9” pie pan.
• Then unfold the dough to cover the entire surface of the tart pan.
• Adjust the pastry to fit into the pan, don’t stretch it too much. Press the dough gently on the bottom and up against the sides of the tart dish.
• Use a knife or scissors to trim off the excess dough off the top. You can also use your fingers to crease the sides of the dough along the edges of the pan.
• Prick all over the bottom of the tart with a fork.
• Place the dough in the fridge for 15 minutes.
• Meanwhile pre-heat the oven to 375ºF for conventional, or 350ºF for convection oven.

Blind Bake

• Remove the dough from the fridge and line the bottom of the dough with parchment paper or foil. Fill it up with baking beads or dry beans.
• Bake the crust for 15 to 20 minutes in the pre-heated oven, until golden on the edges. Remove the beads by pulling the parchment paper up, or if you’re using a pan like mine, remove the silicone edge, and return the pan to the oven for another 5 to 10 minutes, until the bottom and sides are fully baked, and lightly golden brown.
• Remove from the oven and let the pie crust cool down before filling.