1. To make pastry shell
2. Add in 1 cup of flour and salt to a stand mixer bowl fitted with the paddle attachment and mix on low. With the mixer running on low, add the butter pieces, a handful at a time. Once all the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. 2. Reduce the speed to low, beat in the the remaining 1 cup of flour just until blended. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight.
3. Brush one 9 inch tart pan and three 6 inch pans with oil (or use to 9 inch pans). Place tart pans on a parchment lined bake sheet. Dust the pastry dough on both sides with flour. Working on a lightly floured surface, roll out the pastry to a 16-inch round, about 3/16 inch thick. Carefully trim the dough to fit one 9 inch pan with a 1 inch overhang and three 6 inch pan with a ½ inch overhang. Transfer the cut out dough to pans and pressing it into the corners. Trim overhang to edge of pan. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes.
4. Preheat the oven to 375°. Line the each pastry shell with a 14-inch round of parchment paper; fill the shell with dried rice. Bake for about 40 minutes, or until the edge of the dough is lightly browned. Remove the parchment and beans and continue baking the pastry shell for about 15 minutes longer, or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool.