Tart And Pie Pastry Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) (For one 9- or 10-inch (23- or 25-cm) tart shell:) | |
| Sugar | 1 Tablespoon (For one 9- or 10-inch (23- or 25-cm) tart shell:) | |
| Salt | 1/4 Teaspoon (For one 9- or 10-inch (23- or 25-cm) tart shell:) | |
| Unsalted butter | 1/2 Cup (16 tbs) (For one 9- or 10-inch (23- or 25-cm) tart shell:) | |
| Ice water | 4 Tablespoon (For one 9- or 10-inch (23- or 25-cm) tart shell:) | |
| All purpose flour | 2 1/2 Cup (16 tbs) (For one 9-inch (23-cm) double-crust pie:) | |
| Sugar | 1 Tablespoon (For one 9-inch (23-cm) double-crust pie:) | |
| Salt | 1/2 Teaspoon (For one 9-inch (23-cm) double-crust pie:) | |
| Vegetable shortening | 3/4 Cup (16 tbs) (For one 9-inch (23-cm) double-crust pie:) | |
| Cold water | 7 Tablespoon (For one 9-inch (23-cm) double-crust pie:) |
Directions
To make the dough by hand, in a bowl stir together the flour, sugar and salt.
Add the butter or shortening and, using a pastry blender, fingertips or 2 knives, cut the butter or shortening into the flour until crumbly and the mixture resembles oatmeal.
Then, while quickly stirring and tossing with a fork, add the water, a little at a time, until the dough forms a loose ball.
To make the dough in a food processor, place the flour, sugar and salt in the work bowl fitted with the metal blade.
Pulse a few times to blend.
Add the butter or shortening and process with on-off pulses until crumbly and the mixture resembles oatmeal.
Add half of the water with a few short pulses and then the remaining water as needed, pulsing 2 or 3 more times until the mixture starts to hold together.
Feel the dough; it should mass together between your fingers.
Add a little more water if necessary.
Gather into a ball.
Form the dough into a single flat, round cake, or for the double-crust pie, into 2 cakes, one slightly larger than the other.
Cover with plastic wrap and refrigerate for at least 30 minutes, or for up to 2 hours.
Add the butter or shortening and, using a pastry blender, fingertips or 2 knives, cut the butter or shortening into the flour until crumbly and the mixture resembles oatmeal.
Then, while quickly stirring and tossing with a fork, add the water, a little at a time, until the dough forms a loose ball.
To make the dough in a food processor, place the flour, sugar and salt in the work bowl fitted with the metal blade.
Pulse a few times to blend.
Add the butter or shortening and process with on-off pulses until crumbly and the mixture resembles oatmeal.
Add half of the water with a few short pulses and then the remaining water as needed, pulsing 2 or 3 more times until the mixture starts to hold together.
Feel the dough; it should mass together between your fingers.
Add a little more water if necessary.
Gather into a ball.
Form the dough into a single flat, round cake, or for the double-crust pie, into 2 cakes, one slightly larger than the other.
Cover with plastic wrap and refrigerate for at least 30 minutes, or for up to 2 hours.
Chef
