Step 1

Place the flour, sugar, salt, and baking powder in a food processor.

Step 2

Add the cold butter and pulse until the butter is the size of peas.

Step 3

Add the egg and vanilla extract and process until you have a moist crumbly dough.

Step 4

Dump the dough over a large piece of plastic wrap and use the edges to press the dough and shape it into a disk.

Step 5

Tightly wrap the disk and refrigerate for a minimum of 90 minutes.

Step 6

Roll the chilled dough between two pieces of parchment paper into a 9.5-inch circle. Remove the top piece and lift the dough using the bottom piece of parchment paper.

Step 7

Gently place the dough over an 8 or 9-inch tart pan and use your fingers to press the dough into the mold.

Step 8

Place the pan with the dough back in the refrigerator to chill for 20 minutes or up to overnight.

Step 9

Preheat oven to 375F (190C), and line a baking sheet over the low oven rack.

Step 10

Remove the parchment paper from the chilled dough, use a fork to prick the dough then a sharp knife to cut any access dough.

Step 11

Line a piece of parchment paper over the dough and fill it with pie weights or dry beans.

Step 12

Bake for 30 minutes. Remove from the oven and allow to cool for about 30 minutes before removing the weights.