Pate Brise (from Pleasures of Cooking)
You won’t find an easier crust to make or work with than this. This recipe is for a partially cooked pie crust to be used with a quiche type tart. If using for pies or fruit tarts, don’t pre-bake. Just roll out into pan and fill.
1 2/3 cups unbleached, all-purpose flour
1 tbsp. sugar
1/8 tsp. salt
12 tbsps. unsalted butter
4 ½ tbsps. ice water
Process the flour, sugar, salt, and butter to the consistency of coarse meal, about 10 seconds.
Pour ice water through feed tube while processing. Stop motor as soon as dough begins to form a ball.
Turn out onto a lightly floured surface and shape into a disc about 1 inch thick.
Roll dough into a 15 inch circle and fit it into an 11 inch tart pan with removable bottom. Prick all over with a fork and refrigerate about 25 minutes or until ready to bake.
Preheat the oven to 425 degrees. Cover the shell completely with a round of aluminum foil and fill with 2 cups uncooked rice or beans. Bake for 15 minutes. Carefully remove the foil and weights. Bake 5 minutes more, or until golden. Let cool before filling.