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Flaky Tart Dough

Ingredients

  • salt, 1 teaspoon
  • water, very cold, 2/3 cup
  • all-purpose flour, 3 cups + 2 Tablespoons (455g)
  • unsalted butter, very cold, 1 cup + 5 Tablespoons (300g)

Instructions

  1. In a small bowl, add the salt and water and stir to dissolve. Keep very cold until ready to use.
  2. To make the dough in a food processor, put the flour in the work bowl. Cut the butter into 1 inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water and pulse several seconds until the dough begins to come together in a ball but is not completely smooth. There should still be visible butter chunks.
  3. To make the dough by hand, put the flour in a mixing bowl. Cut the butter into 1 inch pieces and scatter the pieces over the flour. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Drizzle in the water and toss with a fork until the dough begins to come together in a shaggy mass. Gently mix until the dough comes together into a ball but is not completely smooth. There should still be visible butter chunks.
  4. On a lightly floured work surface, divide the dough into two equal balls, and shape each ball into a disk 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or up to overnight.
  5. Roll pastry shells to 1/8 inch thick and transfer to a pie dish or tart pan.
  6. To bake pie crust, preheat the oven to 375℉. Line the pastry shells with parchment paper and fill with pie weights.
  7. For a partially baked crust, bake until the surface looks dry and pale, with no dense or opaque areas left, about 20 minutes. Remove from the oven and remove weights and paper. Return the shells to the oven a bake for a few more minutes. If the dough is rising in the middle, gently pierce it with the tip of a knife.
  8. For a fully baked shell, bake the shells until the surface looks light brown, about 25 minutes. Remove from the oven, and remove the weights and paper. Return the shells to the oven and bake until golden brown, about 5 minutes.
  9. Allow to cool on wire rack. They will keep in the refrigderator for 1 week and the freezer for two.
  10. For recipes that call for unbaked shells, refrigerate until ready to use. For recipes that call for partially or fully baked crusts, chill the shell until firm to the touch 30 minutes.