The trick to good pastry shell is not to add too much water (which will make the dough tough) and not to overwork the dough. Following these two rules will allow you to produce flaky, buttery pie and tart shells. Extra dough can be frozen, either in batches or rolled out in shells. Wrap the dough well and it will last for a week or two in the freezer. Simply thaw the dough and roll it out as desired. Always use tart forms with removable bottoms.
Combine the sugar, flour, and salt in the bowl of an electric mixer.
Using the paddle attachment, cut in the butter on low speed until it is the size of small peas.
Slowly pour in just enough water so that the dough just comes together. It should look rough in the bowl but hold together if you squeeze it in your hand. Too much water will make the tart dough tough.
Refrigerate tart and pie shells for 30 minutes before baking.
Roll out pie shells and top shells
Roll out tart shells
To make lattice, roll out the dough
Line the pie or tart shell with parchment paper and fill with uncooked rice or dried beans. Bake in a
Bake the tart or pie shell with the parchment paper and the weights until the edges are golden brown, as described above. Remove the parchment paper and weights and
If your tart shell cracks on the bottom, make a thick paste out of
© 1993 Emily Luchetti. All rights reserved.