Servings: —
This is a rich, basic pastry for Pies, tarts and quiches. Add the sugar for sweet deserts.
Ingredients
1 1/3 cups all-purpose flour
1 stick (4 ounces) cold butter cut into 1-inch pieces
1 tsp salt (less if you use salted butter)
1/4 cup ice water
Directions
Add flour, butter and salt to work bowl of food processor with metal blade. Process for 8 to 10 seconds or until mixture has consistency of coarse meal. With processor running, pour ice water through feed tube in a steady stream. Stop processing as soon as dough begins to form a ball. Turn out onto wax paper and shape into a smooth, flattened disc. Use immediately or wrap in plastic wrap and refrigerate or freeze for later use.
When ready to roll chilled dough, let stand at room temperature to soften slightly. Allow frozen dough to thaw for 10 to 15 minutes. Roll on lightly floured board to 1/8 inch thickness. Fit into pan and chill again before baking, to prevent shrinkage.
To bake unfilled shell, prick bottom with fork, cover with a round of aluminum foil and fill with 2 cups metal pie weights or uncooked rice or beans. Bake at 425°F for 10 minutes, then carefully remove weights and bake another 5-10 minutes until golden. Let shell cool before filling. Do not prick bottom if pie shell is to be baked with a filling. Fill and bake as directed in recipe.
Makes enough pastry for a single-crust 10-inch pie or 15 to 18 3-inch tart shells.