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P A S T R Y
39
Basic Pastry
This is the basic dough for pies, tarts and quiches.
INGREDIENTS
2sticks very cold unsalted butter, cut into
1teaspoon salt
1/2 cup ice water
Use metal blade to process flour, butter and salt until mixture is like coarse meal, about 8 seconds. Add ice water and pulse until dough begins to clump together. Do not let it form a ball. Divide dough into three equal parts and put each in a plastic food storage bag. Work through bag to press dough together into a ball, then flatten into a disc. Refrigerate dough for at least 1 hour.
Roll each disk of dough on lightly floured surface into a circle about 1/8 inch thick. Press into place in pie pan. Use kitchen shears to trim dough, leaving
Preheat oven to 400°F. 15 minutes before baking.
Line pie shell with parchment paper and fill it with uncooked beans or rice. Bake for 12 minutes. Remove paper, beans or rice. Prick shell again and bake it 6 minutes longer, or until it is lightly browned. Remove shell from pan and let cool on wire rack.
Yield 3
Fruit Tart Variation:
Use a