Ingredients

 ¾ c. butter (no substitutions)

 ¼ c. sugar
 .13 tsp. salt
 1 large egg
 1 tsp. vanilla extract

 2¼ c. all-purpose flour
Directions
1. In large bowl, with mixer on medium speed, beat butter, sugar, and salt until
pale yellow and well blended, occasionally scraping bowl with rubber
spatula.

2. With mixer on medium-low speed, beat in egg, then vanilla, until well
incorporated, scraping side of bowl.

3. With mixer on low speed, gradually beat in flour. Beat just until incorporated
and dough forms large clumps. Divide dough in half and form each half into
a 1-inch-thick disk. Cover tightly with plastic wrap and refrigerate at least 1
hour or until firm. (Dough can be refrigerated up to 1 day or frozen up to 3
months.)

4. With hands and fingers, press dough into even layer against bottom and up
side of 9-inch pie plate or tart pan with removable bottom. Freeze 10
minutes or until firm. (Dough in pan can be covered tightly with plastic wrap
and frozen up to 1 month.)