|Butter||1 Cup (16 tbs), chilled|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Egg||1 , slightly beaten|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
Cut chilled butter into 1/2-inch slices.
In a medium bowl, combine flour and salt.
Use a pastry blender to cut in butter slices until mixture resembles oatmeal; set aside.
In a small bowl, combine egg, oil and water.
Using a fork, stir egg mixture into flour mixture until evenly distributed.
Divide dough in half; shape into 2 balls.
Wrap in plastic wrap or foil.
Refrigerate at least 1 hour.
Preheat oven to 400°F (205°C).
To make 9-inch pie shells, roll out 1 ball of dough at a time on a lightly floured surface to a 10-inch circle.
Fit into a 9-inch pie plate without stretching dough.
Trim 1/2-inch larger than pie plate.
Flute edge; prick bottom and side with tines of a fork.
Repeat with remaining dough.
To make tart shells, roll out dough as directed above.
Use a 3-inch pastry cutter, top of a jar, bowl or drinking glass to cut dough into 3-inch circles.
Carefully fit into 2-inch tart pans or muffin cups without stretching dough.
Trim edges even with top of pans or cups; prick side and bottom of each with tines of a fork.
Bake 10 to 12 minutes in preheated oven until golden brown; or fill with your favorite filling and bake according to that recipe's directions.