Pâte Brisée (Short Crust Pastry)--for a large flat "pizza pan"-style tart

        From the blog For Love of the Table
 
1 3/4 c. all-purpose flour (200g)
1/2 t. salt
11 T. cold unsalted butter, cut into pieces (150g)
1/4 to 1/3 c. ice water

Combine the flour and the salt in a medium-sized bowl. Rub the butter into the flour until the butter is in small pea-sized pieces. Drizzle 1/4 c. ice water over the flour/butter mixture. Using your hands, fluff the mixture until it begins to clump, adding more water if necessary. Turn the dough out onto a counter and form into a mound. Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps. Continue until all of the dough is flat. Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do. Form the finished dough into a thick disk. Chill for at least 30 minutes.

To roll out, let dough warm up for a moment or two. Butter a 12- to 13-inch pizza pan and set it aside. Roll out the dough on a lightly floured surface into a circle that is about 1/8- to 1/6–inch thick and is about 15 inches across. Trim any ragged edges. Brush off the excess flour and fold the dough circle in half. Transfer it to the prepared pan. Unfold the dough and ease it into the pan being careful not to stretch it. Fold the edges to form a ½-inch rim of a double thickness of dough. Chill for at least 30 minutes.

To blind bake, line the pastry with aluminum foil or parchment paper, pressing it into the corners and edges. Add a layer of pie weights or dried beans. Bake in a 400° oven for about 20  minutes. When the pastry begins to color on the edges, remove the foil and weights and continue baking until the pastry dries out and turns a golden brown (another 5 minutes or so).

http://www.forloveofthetable.com/2011/10/tender-flakya-tutorial-on-short-crust.html