1. Pulse the flour, sugar, and salt in a food processor bowl. Add the butter over the dry ingredients and pulse until the butter is coarsely cut in.
Stir in egg and add it a little at a time to the flour mixture, pulsing after each addition. When all the egg is added, process the mixture un til the dough forms clumps and starts pulling together into a ball. Do not over-mix.
Turn the dough onto a work surface and knead the dough just enough to incorperate any dry ingredients.
If pressing the dough, use two-thirds of the mixture to press it evenly around the sides. The sides will be thicker than the bottom. Press the remaining dough firmly into the bottom of the tart with your palm. Use a straight-sided, round measuring cup to pack the bottom and sides to make the surface smooth.
If rolling the dough, chill it, wrapped in plastic, for aboputone hour before proceeding.
Butter a 9-inch fluted tart pan with a removable bottom
Roll out the chilled dough on a lightly floured sheet of parchment paper at least one inch bigger than the tart pan and about 1/8 inch thick. Once the crust is rolled out, place the tart pan on top of the dough and check to see if it is large enough.
Flip the crust onto the tart pan, peel off the paper, and then gently press the crust into place. seal any cracks in the dough. Trim the overhang to 1/2 inch. Fold the overhanging dough into the side of the pan, forming double-thick sides. To finish the edges of the tart pan, roll the rolling pin along the top of the pan. Pierce the crust all over with a fork.
Before baking, freeze the crust for at least 30 minutes, preferably longer.
Center a rack in the oven and preheat the oven to 375°F. Butter one side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crst for 20 to 25 minutes.
Carefully remove the foil. if the crust has puffed, press it down gently with the back of a spoon. To fully bake the crust, cook it another 10 minutes or until it is golden brown. For a no-bake filling recipe, fully bake the crust. To only partially bake it, cook it for an additional 5 minutes. Tranfer the pan to a racl, cool the crust to room teperature , and proceed with the rest of your recipe.