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Tart Crust

Ingredients

  • 1 2/3 all purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon sea salt
  • 1 stick cold unsalted butter cut into cubes
  • 1/4 cup ice water

Instructions

  • Combine the flours, sugar and salt in the bowl of a food processor. Pulse to combine. Add the cold butter cubes to the bowl and pulse until the butter is incorporated into the flours and largest bits look to be the size of peas.
  • Then, with the motor running, slowly stream the water into the bowl using the tube. Stop once you’ve added half the water and test the dough by squeezing it. If it sticks together, it’s done. You want it to just barely hold together.
  • Wrap the dough in plastic wrap or waxed paper. Store in the refrigerator for at least an hour before using. Overnight is fine too. The dough can also be frozen for up to a month.
  • If you don’t have a food processor, pie dough is still within your grasp. Combine the flours, sugar and salt in a large bowl and whisk together. Grate very cold butter using a box grater. When it’s all grated, combine with the flours in the bowl and work together using a pastry blender or your hands. Add water drop by drop until the dough comes together. Store as recommended above.