Basic short crust pie crust

Great recipe for any prebaked pie crust. It makes enough for a single crust. Double it for a 2-crust pie. Duh.


Yield: One 9 and 1⁄2-inch tart crust

145 grams all-purpose flour (about 1 cup)

1⁄2 teaspoon kosher salt

1 stick cold unsalted butter (1⁄4 pound), cut in 1⁄8-inch pieces. Again, I used salted buttert

3 tablespoons ice water

Step 1

Put flour and salt in the bowl of a stand mixer or food processor.

Add butter and quickly cut it into flour until mixture resembles coarse meal.

Step 2

Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.

Step 3

To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.

Step 4

Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1⁄2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against

the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

-NY Times