- 1 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 cup sugar
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, chilled and cut into small pieces
Preheat oven to 425°F. Roll out dough on a lightly floured surface. Press lightly into the bottom and sides of a removable-bottom tart pan. Trim off excess dough so that it's even with the top of the pan, then prick sides and bottom all over with a fork. Place pie weights, dried beans or rice on a piece of foil or parchment paper in bottom of shell to keep pastry flat while baking. Bake 10 to 15 minutes, or until crust is just golden. Remove foil and pie weights and reduce oven temperature to 375°F. Continue baking until the pastry is completely dry on the bottom and golden brown, 8 to 10 minutes longer. Set aside to let cool completely before using.
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