Recipes

In a food processor, combine flour and salt with one pulse. Add the butter and pulse until the mixture is crumbly. Add the egg and water and pulse until just moistened. Turn the dough out on a flat surface and form into a ball. Flatten the ball and wrap in plastic wrap. Refrigerate for at least 15 minutes. To shape the shell, roll the chilled dough out on a lightly floured surface to a diameter about 3/4 to 1-inch larger than the pan.

Makes an 11-inch pastry shell.