Rub the flour and butter together until well combined and crumbly, but do not overwork. Stir in the salt and sugar, and then the egg and enough iced water to bind. Wrap and cool in the refrigerator for 20 minutes before using.
Roll out the pastry, and line a greased tart tin
Remove from the oven, take out the beans and paper, and let the pastry case cool.
© 2000 Frances Bissell. All rights reserved.