Pastry Dough

June 3, 2010 at 12:35 pm Leave a comment

Just a hint of sugar and an egg yolk makes this crust richer than a standard American pie crust; perfect for any flavor tart.

2 cups AP flour, more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into pieces
1 large egg, separated
2 tablespoons ice water, more if needed

Combine flour, sugar and salt.
Add butter and mix until mixture resembles course crumbs (I use a food processor)
Whisk egg yolk with water and add it to flour
Squeeze a small amount together, if it crumbles, add more ice water 1 tablespoon at a time
Form dough into a disk, wrap in plastic and refrigerate for 30 minutes

Roll out onto a lightly floured surface, large enough to fill a tart pan
Press into the pan tightly and trim edges
Refrigerate for 15 minutes
Blind bake by lining the crust with foil and pie weights (I use dry beans, that I use over and over again just for this purpose, since they are no good to cook with once you do this)

Bake at 350º for 30 minutes
Remove foil and pie weights and bake for another 8 minutes
Cool and fill

This recipe makes enough dough for use in an 11 inch tart pan, with enough leftover to freeze for a small tart.


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