Basic Pastry Dough

Makes 1 double-crust 10 inch pie or 30-36 3" tart shellls

Meg

The Anderson family pie crust! Use this rich, basic pastry for pies, tarts, and quiches. Add two tablespoons sugar, if desired, for sweet desserts. For a less flaky but more tender and easy to handle pastry, add one egg yolk with the flour and reduce the ice water by one tablespoon.

ingredients

2 2/3 cups all-purpose flour
1 cup (2 sticks) very cold butter, cut into 1-inch pieces
2 tsp. salt (less if salted butter is used)
1/2 cup ice water

directions

1
In food processor with metal blade in place, add flour, butter and salt to work bowl. Process for 8-10 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 the dough begins to form a ball. Turn out onto wax paper and shape into two smooth, flattened discs. Use immediately or wrap and refrigerate or freeze for later use.
2
When ready to roll out chilled dough, let stand at room temperature to soften slightly. Allow frozen dough to thaw for 10-15 minutes. Roll on lightly floured board to 1/8 inch thickness. Fit into pan or pans and chill again before baking to prevent shrinkage.
3
To bake unfilled shell, prick bottom with a fork, cover with a round of wax paper and fill with 2 cups uncooked rice or beans. Bake at 425° for 15-18 minutes or until golden. Carefully remove the rice weight and let cool before filling. Fill and bake as directed in recipe.

Source: Mima