Rich Tart Dough

Preparation info

  • Makes enough for

    one or two

    9- to 10 inch pie shells
    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

This dough is made with butter as its only fat, producing a slightly less flaky, but richer-tasting dough that’s more like a cookie. It will work for any of the pies or tarts in this book.


  1. If making the dough by hand, sift together the flour, sugar and salt into a large bowl. Cut in the butter with 2 knives or your fingertips, until the mixture is the texture of crumbly meal.
  2. Sprinkle 3 tablespoons of the liquid over the flour mixture and toss with a