Pie Crust or Tart Shell

Preparation info

  • Difficulty


  • Makes


    9- to 10 inch round, ¼ inch thick

Appears in


  • 2 cups all-purpose flour, plus additional as needed
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ pound unsalted butter, cut in pieces
  • ¼ cup cold water


Combine the flour, the sugar, and the salt in a bowl. Mix the butter quickly into the flour by hand or with the paddle attachment of a mixer until the butter is in small crumbly pieces. Add the water and blend together, gathering the mass into a ball. Wrap in plastic wrap and refrigerate (or freeze) until needed.

Place the pastry on a lightly floured table. If the dough is cold and hard, beat it gently with a rolling pin to soften it. Shape it into a flattened circle. Dust the top with flour, turn over, dust again, and roll out the dough into a 9- or 10-inch round to make a tart shell. Wrap and refrigerate.