• For Crust:
• 1 1/4 cups flour, all-purpose
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 stick unsalted butter -- chilled and cut into pieces
• 2 tablespoons ice water

1. Preheat oven to 350 degrees.
2. Make crust.
3. In a bowl with a pastry blender or in a food processor blend or pulse together the flour, spices and salt till well combined.
4. Add butter and blend till mixture resembles coarse meal.
5. Add ice water and blend till incorporated and mixture forms a dough.
6. Press evenly onto bottom and sides of a 10 inch tart pan with removable fluted rim and chill for 15 min. or till firm.
7. Line shell with foil and fill with pie weights or rice.
8. Bake shell in middle of oven until edge is set - 8-10 min.
9. Carefully remove foil and weights and bake crust 10 min. more, or till golden.
10. Cool crust in pan on a rack.
11. May be made a day ahead and kept covered at room temp.

This recipe was from a wonderful boss I had back in my corporate days as an event planner. It takes a little while to prepare, but worth it. I serve with the appetizers, but could easily fit into a Mexican buffet!