120 g (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
Recipe preparation steps
Blend flour, salt, and sugar in processor. Add butter; using on-off turns, process until coarse meal forms.
Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on-off turns, process just until moist clumps form.
Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour.
Butter 9 and a half inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes.
Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes.
Brush lightly with egg white. Cool. Let stand at room temperature before using