Soften the butter in a stand mixer or let it sit out at room temperature for an hour or so. It is important that it is softened.

Put sifted powdered sugar and softened butter in stand mixer with the paddle attachment, and cream them (starting on low speed working up to medium-high speed, so the powdered sugar doesn’t fly everywhere). This will get silky smooth.

Add the eggs one at a time (it helps if the eggs are room temperature), it might look a little scary in the bowl, but don’t worry, the eggs will incorporate at their own pace. Pre-beating the eggs does make this step easier.

Add flour and salt to the bowl of the stand mixer and start mixer on low speed to cut the dry ingredients into the butter mixture, be patient and trust the process.

Take you’re the dough out of the mixer using a silicone spatula or bowl scraper. Divide it into the number of crusts you want, wrap them in plastic wrap and chill them for at least two hours.

I recommend rolling the dough out while still at room temperature between two pieces of parchment paper. This is especially useful if making tartlets or tiny pies. You can also freeze the dough at this stage.