It you're making your own crust, watch this video for mixing the dough. Refrigerate the dough until firm - about 20 minutes.
Remove the dough from the refrigerator and preheat the oven to 425˚F to pre-bake the crust.
I roll my dough out between 2 sheets wax paper. This keeps the dough from sticking to the counter and negates the need to keep adding flour to the workspace. Flip the dough over every few roll-outs. Each time the dough disc is flipped over, gently peel off the wax paper off, and reapply. This allows the dough to move more easily when being rolled. If the dough becomes sticky in places, sprinkle on a little flour.
When rolled out, it should fit into your tart pan. For this recipe, I used a rectangular tart pan 8" X 11" instead of the round pie shape shown in the photo. But either works fine. If the dough is too warm to work with at any stage, just pop it back in the refrigerator for a quick chill. Preheat the oven to 425˚ F.
Lay the dough over the tart pan, tuck into the corners, and trim 1/8" above the edge of the tart pan. The dough will shrink a bit during baking. Dock the dough by puncturing it many times with a fork. Fold a sheet of foil or parchment paper to fit the bottom of the crust, and weigh it down with dried beans or rice.
Bake for 20 minutes. Remove the foil, and bake another 20 - 30 minutes, or until lightly browned.