Pastry Tart Shell

Process first 3 ingredients in a food processor until blended.

Add butter, and pulse 8 to 10 times or until mixture is crumbly.

Add water, and pulse 8 to 10 times or until mixture holds together.

Turn dough out onto a lightly floured surface; shape into a ball.

Place on plastic wrap; flatten slightly and wrap securely. Refrigerate at least 30 minutes.

Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a fluted 10 1/2- x 3-inch-deep round tart pan; trim excess pastry along edges. Cover with plastic wrap, and refrigerate 30 minutes. Freeze 30 additional minutes. Line pastry with aluminum foil; fill with pie weights or dried beans.

Bake at 375 for 17 minutes.

Remove weights and foil; bake 8 additional minutes. Cool on a wire rack.