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Ingredients
Makes enough dough for an 11-inch tart or a single-crust 9-inch pie.
Step 1
Cut butter into 1/2-inch cubes.
To blend by hand:
Step 2
In a bowl with your fingertips or a pastry blender blend together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 1 tablespoon ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary add enough remaining water, 1 teaspoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
To blend in a food processor:
Step 3
In a food processor pulse together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 1 tablespoon ice water and pulse 2 or 3 times, or just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary add enough remaining water, 1 teaspoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing, to give mixture proper texture. (If you overprocess mixture or add too much water, pastry will be tough.)
To form dough after blending by either method:
Step 4
把混合物在工作表面和分裂to 4 portions. With heel of your hand smear each portion once in a forward motion to help distribute fat. Gather dough together with a pastry scraper and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
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Reviews (5)
Back to TopLabor intensive, but great with the caramel nut tart! I make it every year.
lucky212
Phoenix, AZ
11/23/2010
Very good & easy... great staple to have in your recipe collection
Anonymous
Houston, Texas
2/11/2004
MORE FLAVORFUL IDEA: I ADDED VANILLA EXTRACT.ABOUT A TEASPOON TO THE MIXTURE THEN ADDED A SPLICE OF VANIILA BEAN ALSO.WOW,WHAT A DOUGH!!!
DARLA
BALTIMORE.MD
9/22/2002
I used this recipe with the pear and dried cherry tart on this site and received rave reviews. You can minimize the anxiety associated with overworking the dough by rolling it between two sheets of plastic wrap. It came out beautifully.
Anonymous
Beacon Falls, CT
5/14/2001
This is not the easiest dough to work with, but it's definitely worth the effort. The best pastry I've ever made, it's extremely buttery and flaky.
Anonymous
San Francisco, CA
11/19/1999