Ingredients
2 cups (260g) all-purpose flour, plus more for dusting
½ tsp kosher salt
¾ cup (168g; 12 Tbsp) unsalted butter, very cold and cubed
5 Tbsp ice water
Instructions
- In a large bowl, combine flour and salt.
- Add cold cubed butter and cut it into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces.
- Drizzle in ice water, one tablespoon at a time, mixing gently with a fork until dough just begins to come together.
- Gather dough into a ball, flatten into a disk, and wrap tightly in plastic wrap.
- Refrigerate for at least 1 hour to chill and relax the gluten.
- On a lightly floured surface, roll dough into a circle about ⅛ inch thick.
- Transfer dough to a 9-inch deep dish pie pan, pressing gently into corners. Trim excess dough.
- Blind bake or fill according to your recipe.
Notes
Add 1 tsp sugar for sweet pies.
Swap part of the flour with whole wheat or rye for a rustic flavor.
Mix in herbs like thyme or rosemary for savory tarts.
Cheese such as Parmesan can be added for extra flavor.
Chill dough before rolling for best flakiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (for blind baking, if used)
- Category: Baking, Pastry
- Method: Mixing and Rolling
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of crust)
- Calories: 220
- Sugar: 0g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
