Pie Pastry Recipe
- 1 1/3 cup flour
- 1/2 teaspoon salt
- 10 tablespoons butter, CHILLED, cut in small cubes
- 4 to 5 tablespoons ice water
Sift flour and salt. Add butter cubes to flour, cut in until pieces are about half the size of a pea. By hand, add 3 tablespoons ice water; bring mixture together with scraper. Add more water very slowly as necessary, taking care not to add too much. The dough should not be sticky or too soft to handle. Divide dough into two equal portions; shape into two balls, flatten into disks. If the dough is reasonably cool, you may work it immediately, or wrap and chill at 15 minutes. If you are preparing only one tart, freeze remaining pastry up to 2 months for another use.
On a lightly floured surface flatten and roll pastry, each time ROLL, SLIDE and TURN. Add flour as necessary. Check thickness; roll to 1/8 inch. Roll pastry around rolling pin; transfer to tart pan. Cut off bit of excess, roll in flour, and use as a “pusher” to press edges to side of pan. Trim top with rolling pin. Go around top edge of pastry with thumb pushing up “thumbing up.” Chill on tray in the freezer 30 minutes. Prick bottom and sides of pastry shell with fork. Blind bake, as below, or fill and top. Bake at 375 degrees F until pie is done.
**To blind bake: Preheat oven to 375 degrees F. Line pastry shell with parchment paper. Fill with pie weights, pressing out to edge of pastry. Bake until edges are golden brown, about 10 minutes. Remove pie weights and cartouche. Return to oven; continue baking 3 to 4 minutes longer. Pastry is done when bottom is dry. Cool on rack.
Yield: pastry for two 9″ tarts.