Prepare 1/2 recipe All-Butter Perfect Pie Dough. This recipe will make a thin, flaky pastry crust.Alternatively, for a thicker, buttery, cookie-like shortbread crust, prepare and pre-bake the shortbread crust as instructed in this Maple Tart recipe.
Once your pie dough is ready to roll out, line a baking sheet with a piece of parchment paper. Set your tart pan with removable bottom on the baking sheet.
On a floured surface, roll out the dough thinly, to almost 1/8 inch thick.
Transfer the dough to the tart pan, and fit it against the bottom and up the sides of the pan, pressing gently against the sides. You don't want to stretch or pull the dough, but allow enough slack in the dough so you can fit it snugly down into the edge of the pan.
Use a sharp knife or scissors to trim the edge of the dough, allowing about 1/2 inch overhang. Keeping this overhang will allow for shrinkage as it bakes, and then you'll finish trimming the dough even with the top of the pan after baking the crust.
Preheat the oven to 400 F, and freeze the crust in the pan for 20 minutes while the oven is pre-heating.
Spray a piece of aluminum foil lightly with non-stick spray, and fit the foil, greased side down, against the frozen crust. Fill the foil with dried beans or pie weights.
Bake the crust, covered with the foil and dried beans, for 15 minutes.
Remove the pan from the oven, scoop the beans out of the foil, then gently peel the foil off the crust.
Brush the egg white over the bottom and sides of the crust. Return the pan to the oven, and bake, uncovered, for an additional 12-15 minutes, just until the crust is baked through and starting to turn a pale golden brown.
Remove from the oven. Immediately use a sharp knife to trim the edge of the crust so it's perfectly even with the top of the pan. Let cool while you make the custard.