Instructions: 1. Put the flour, salt and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter and process for approximately 10 seconds, or until the mixture resembles coarse meal.

2. Add ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do
not process longer than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.

3. Turn the dough out onto a large piece of plastic wrap. Grasping the ends
of the wrap with your hands, press the dough into a flat circle with your fists, using the wrap so your skin doesnt touch the dough. This makes rolling easier than if the pastry is chilled as a ball. Wrap the dough and chill for at least an hour.

4. Lightly butter or spray the pie plate or tart pan you will be using.

On
a lighlty floured board, roll out pastry to 1/8" thickness. Place the pastry
in the pan and press it into the bottom edges and along the sides. Trim the
pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan. (Martha often cuts the pastry 1" or so higher than
the edge of the pan and tuck this overhang to the inside of the pan for extra
height and reinforcement. Crimp or decorate the edges of the pastry, if desired. Chill the pastry lined pan until ready to use. Unbaked pastry can
be refrigerated, well wrapped in plastic, for up to 1 day; for longer storage, put in the freezer.

5. To bake: preheat oven to 400. Carefully line the pastry with foil, pressing it into the corners and edges, and weight with beans, rice or pie weights. Bake for 15-20 minutes. When the pastry begins to color around the
edges, remove the foil and weights and continue to bake just until the pastry
dries out and turns a light golden color for a partially baked shell and a deeper amber for a fully baked shell. Let cool completely on a wire rack before filling. Baked shells can be stored in tighlty covered plastic containers, or well wrapped, in the freezer.

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