1 1/4 cups all-purpose flour
2 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
8 tablespoons (1 stick) cold unsalted butter, quartered lengthwise and cubed
3 tablespoons ice water


1. To make in food processor: Place flour, sugar and salt in bowl of food processor fitted with steel blade and pulse 2 or 3 times to combine. Add egg yolk and pulse 5 seconds to mix. Add butter and pulse about 15 times, until butter is the size of small peas. With machine running, slowly add water until dough forms a ball, 10-15 seconds. Transfer dough to lightly floured surface and knead briefly.
2. To mix by hand: Place flour, sugar and salt in a bowl and stir to mix. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal. Add egg yolk and use a fork to toss and combine, then toss mixture with ice water until combined. Transfer dough to lightly floured work surface and knead briefly until dough comes together.
3. At this point, the dough may be patted into a tart pan and chilled 30 minutes before using. To store for later use: For 2 1-crust tarts, shape dough into 2 1-inch discs; for 1 double crust tart, make 2 discs, one with 2/3 thirds of dough and one with 1/3 of dough. Wrap discs in plastic wrap and refrigerate for 45 minutes before rolling.
4. To roll, unwrap single or larger disc and roll to a 9-inch circle for an 8-inch tart pan or a 10-inch circle for a 9-inch pan. Transfer single or larger circle to pan and trim edges. For double-crust tart, roll out smaller disc to fit top, fill tart and gently place top crust over filling. See above for partial and complete baking instructions.

Partially baking a tart shell before filling and baking it keeps the crust from getting soggy. To partially bake the shell, prick it with a fork, line it with foil, fill the foil with pie weights or dried beans, and bake in a preheated 375-degree oven for 15 minutes. Then remove the foil and beans, cool, fill and bake as directed. For a completely baked shell--one that will not be baked again once filled--bake as directed above; after removing the foil and beans, return the shell to the oven and bake an additional 10 minutes, until dry and golden brown. Cool completely before filling.

Nick Stellino's Pie and Tart Dough
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