Rich Short-Crust Dough

Sift the dry ingredients together onto a marble slab or pastry board. Make a well in the center of the dry ingredients, and put in the butter and eggs. Using the fingers of one hand, pinch the butter and eggs together until they are lightly blended. With a spatula, gradually cut the dry ingredients into the butter-egg mixture, chopping and blending until the dough is crumbly. If necessary, add a little water, drop by drop, to make the dough cling together. Form the dough into a ball, pressing it together with your hands, and wrap it in plastic wrap or foil. Chill the dough in the refrigerator for at least two hours before rolling it out.

To roll out the dough: Unwrap the dough and put on a cool, floured surface (a marble slab is ideal). Divide the ball, if necessary; rewrap the excess portion and return it to the refrigerator. Partially press out the dough with your hand, then give it a few gentle smacks with the rolling pin to flatten it and render it more supple. Roll out the dough from the center, turning it 90 degrees clockwise after each roll, until it forms a round, an oblong or a rectangle - depending on the shape called for in the recipe - about 1/8-inch thick.

To line a pan or flan form: Roll the dough onto the rolling pin, lift it up, and unroll it over a pie pan, tart pan, or a flan form set on a baking sheet. Press the dough firmly against the bottom and sides of the pan or flan form. For a pie pan, use a small knife to trim off excess dough around the rim, leaving a margin 1/2-inch wide. Fold this margin toward the center of the pan to create a double thickness, then crimp the edge. For a tart pan or flan form, roll the pin across the top to cut off excess dough around the rim.

To prebake or "blind bake" a pastry shell: Cut a piece of parchment paper, wax paper or foil slightly larger than the pie pan, tart pan or flan form. Press the paper into the dough-lined pan or form, and fill the center with dried peas, beans or rice. Bake in a heated 400F oven for about 10 minutes, or until the dough is set. Remove the filled paper or foil and, with a fork, lightly prick the bottom of the dough lining. For a partially baked pastry shell, return the pan or form to the oven for five minutes. For a fully baked shell, return to the oven for 10 to 15 minutes, or until the pastry is crisp and golden brown. Cool the pastry shell in the pan or form for about five minutes. Then remove the fully baked shell and cool it on a wire rack before using it.