3 cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter; cooled
1 pinch sea salt
1 large egg
1. In a large bowl, combine the sugar, cooled butter and salt.
2. Add flour 1 cup at a time and mix.
3. Add 1 egg and mix well but do not overwork.
4. Divide the dough mixture into two portions two-thirds and one-third parts of the dough. Let the dough rest in a refrigerator for at least 2 hours, overnight if possible. Roll out the ⅔ portion of dough until its 13 inches in diameter. Place this layer in a buttered 10-inch pie plate. Leave any excess dough hanging over the edge of the plate. Place this dough in the refrigerator. Roll out the ⅓ portion of dough until its 11 inches in diameter. Refrigerate on waxed paper.
Yield: 1 10-inch pastry shell