Tart Pastry

This is my favorite recipe taken from French Classics Made East by Richard Grausman. Although it is a recipe for tarts, I find it great to use for any recipe calling for pie dough. If I want a little sweetness, I'll add a little sugar. Most of the time, I keep as is like for my chicken pot pie recipe. I am only including the food processor instructions. I am also simplifying the instructions. You will find the step by step instructions in his cookbook.

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Ingredients

1 1/3 cup all purpose flour additional needed for rolling out dough
8 tbsp cold unsalted butter I cut into slices before placing in food processor
1 egg
1/8 tsp salt
1 1/2 tbsp cold water

Instructions

Place flour and butter in food processor. Pulse until butter is cut into flour.
Add egg and water. Pulse until a dough ball is formed. IF a ball is not forming, add a TINY amount of water until dough ball forms. Sometimes, I add too much water and it becomes sticky. No worries, just add a touch more flour.
Refrigerate for about 10-20 minutes.
On a floured surface, roll out dough to desired diameter. If too sticky, add a sprinkle of dough.