| 1 | Combine the flour, sugar, salt and baking powder in a mixing bowl. |
| 2 | Cut the butter into six or eight pieces and distribute over the dry ingredients. |
| 3 | Rub in the butter finely, using fingertips or pastry blender, until the mixture resembles a fine powder. |
| 4 | Do not work the mixture to the point where it begins to stick together. |
| 5 | Beat egg with a fork in a small bowl and stir into the flour-butter mixture: it will remain dry and crumbly. |
| 6 | Turn the dough out into a buttered 10- to 11-inch removable-bottom tart pan or a 9-inch pyrex pie pan. |
| 7 | Distribute the crumbly mixture evenly around the bottom and side of the pan, pressing it into place with floured fingertips. |
| 8 | As you press the dough into place, it will adhere together and line the pan. |
| 9 | Avoid pressing the dough too hard or it will become thin in places. |
| 10 | After pressing the dough into the pan, inspect the surface for any excessively thick or thin spots and press them even before proceeding. |
| 11 | Slide dough into a plastic bag and chill several hours or overnight, or while preparing the filling. |
| 12 | Makes one 10- or 11-inch tart shell or 9-inch pie shell |
