A springform pan is the secret to this seriously deep crust.
Stuff it with your favorite fruit filling.
Add the butter and pulse until the mixture resembles coarse crumbs.
Wrap and chill at least 30 minutes.
Turn the dough out onto a lightly floured surface and roll it out to a 15-inch circle.
Use the trimmings to fill any cracks.
Freeze the shell for 20 minutes.
Preheat the oven to 400F.
Place the springform pan on a baking sheet.
Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides.
Bake about 20 minutes or until the edge of the dough is lightly browned.
Transfer the baking sheet to a rack and let the pastry cool.
2,000 calories a day is used for general nutrition advice.
