• Add all dry ingredients to a bowl
• Cut the cold butter into the dry ingredients until they are small pea sized pieces
• Mix butter and dry ingredients until a crumbly dough is formed
• Beat egg in a separate bowl.
• Add egg in tablespoon amounts until dough comes together into one ball.
• Wrap dough in plastic wrap and place into the fridge for one hour.

Blind Baking (aka bake tart shell by itself)

• Roll dough out to 1/4" thickness at most.
• Gently place dough into a tart ring or tart pan.
• Prick bottom of the tart with a fork every 1/2 to 1 inch.
• Place in fridge to cool for at least 15 minutes.
• Preheat oven to 350F.
• Bake cold tart for 15 minutes or until lightly golden.