Put the flour, sugar, and salt in the bowl of a food processor. Pulse once. Cut the butter into pieces and add to the dry ingredients. Pulse again until the mixture resembles coarsely ground cornmeal. (You may also cut the butter into the flour mixture with two knives or a pastry cutter.) Add the ice water through the feeder tube with the motor running and briefly process until a ball is formed. Wrap the dough in wax paper and refrigerate for 1/2 hour. Faith makes ice water by adding a few cubes to a glass of water before sh starts making the dough. Roll out the dough on a lightly floured surface and line a 10" fluted tarte pan -— the kind with the bottom that comes out. Prick the bottom of the dough-lined pan with a fork. Combine 2 tbsps. Of flour with 2 tbsps. Of sugar and dust the bottom. Add the lemon juice to the fruit and spread evenly over the dough. Sprinkle 2 tbsps. Of sugar on the top and place on baking sheet. Bake in the middle of a preheated 375F oven for 40 minutes, or until the edges turn slightly brown. Let coo for ten minutes and remove from the pan to a serving plate Tastes best warm or at room temperature Serves 10. This recipe is also delicious with other summer fruits. Caution: do not use frozen blueberries or you will have a soggy mess. Pix knows.
