A buttery and flaky crust perfect for tarts or pies.
75 minutes
A buttery and flaky crust perfect for tarts or pies.
All-Purpose Unbleached Flour
cups
teaspoons
Cold Butter, cut into small cubes
tablespoons
cups
1. Mix Flour and Salt
Mix together the flour and salt in a large bowl. Ensure the salt is evenly distributed throughout the flour.
2. Add Butter
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, work the butter into the flour for about 1-2 minutes. Leave some butter in larger pieces for a flaky texture. You should still see visible, irregular pieces of butter in the mixture.
3. Add Water
Pour in three-quarters of the ice-cold water while stirring continuously. If using a stand mixer with a paddle attachment, mix for about 30 seconds or less. The dough should start coming together but still be slightly crumbly.
4. Divide and Wrap Dough
Divide the dough into two equal parts. Bring each part together into a ball, then wrap them individually in plastic wrap. Compress each ball gently and flatten them into disks.
5. Refrigerate
Let the dough rest in the refrigerator for at least 1 hour or longer. This resting period allows the gluten to relax, making the dough easier to roll out and ensuring a tender, flaky crust when baked.
Add cocoa powder to the flour mixture for a chocolate crust that pairs wonderfully with peanut butter mousse, peppermint filling, or as the base for a decadent chocolate and caramel tart.
Mix grated Parmesan or cheddar cheese into the flour before adding the butter. It's ideal for meat pies, tomato tarts, or a base for a caramelized onion tart.
Add a pinch of dried herbs (such as thyme or rosemary) to the flour mixture for an aromatic twist. Perfect for quiches filled with cheese, vegetables, and meats like bacon or ham.
For savory pies or tarts, grate a hard cheese like Parmesan, Pecorino, or aged Cheddar into the flour before adding your butter. This will give a lovely savory note and a more complex flavor profile.
Incorporate a small amount of sugar and a hint of vanilla extract into the dough for a sweet pastry crust. This can be used for fruit tarts, chocolate ganache tarts, or custard-based desserts.
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