This is as good and as delicate as it is easy to prepare. It’s fine for a pie or tart and may also be used for a double-crust pie. Any dough that has a high butter content benefits from low temperatures: have all the ingredients cold when you begin to mix; refrigerate the dough after mixing; and refrigerate the dough again after it has been rolled out and fitted into the pan. The cool temperature makes the dough easier to handle because the butter isn’t melting, and the resting period helps to relax the gluten strands formed while mixing and rolling.
Wrap dough disk in plastic wrap and refrigerate for at least an hour or up to 2 days.
© 2008 Nick Malgieri. All rights reserved.