• In a food processor, combine the first 6 ingredients.
• Add the cubed butter and combine again until the mixture resembles wet sand.
• Add the egg and combine one last time until the mixture comes together and forms a ball. With your hands, form a round disk, place it on a small plate, and leave in a freezer for 15 minutes.
• When the dough is cold but still pliable, roll it out between two pieces of parchment paper until it’s around 0.15 inches (4 mm) thick. Then, remove the top layer of the paper and carefully flip it onto a 9-inch (23cm) tart pan. Fix all the cracks, if they appeared, and even out the crust. Prick the base with a fork and freeze for 10 minutes before baking.
• Preheat oven to 350F (175C).
• When the crust has firmed a little bit in the freezer, take the tart pan out and cover the edges of the pie crust with a pie shield or strips of aluminum foil to prevent over-browning.

PARTIAL BLIND BAKING

• Bake on a lower rack for 8-10 minutes or until the crust starts picking up a golden color in the middle.
• When done, remove from the oven, let it cool down a little bit, and gently press down with a spoon or the flat bottom of a cup if the crust has puffed up. 
• Fill in with a pie filling, cover the edges of the pie crust with a pie shield or strips of aluminum foil, and bake one more time until the pie/tart is done.

FULL BLIND BAKING

• Bake for 10 minutes using pie weights, then remove the weights and bake for an additional 5 minutes or until the crust is golden-brown.
• Remove from the oven and let the crust cool down completely before you fill it with a pie/tart filling that doesn’t require further baking.