Pie Dough
NotesTo make tartlets, roll out the dough to 1/8-inch thcik and fit rounds of the dough into the molds. bake thoroughly to ensure that the shell will hold its shape.
Cooking Methodbaking
CostInexpensive
Total Timeunder 1 hour
Recipe Coursedessert
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery
Type of Dishpie, tart
Ingredients
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 12 tablespoons (3/4 cup) unsalted butter or lard, chilled and cut into bits
- 4 to 5 tablespoons ice water
Instructions
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Place the flour, salt, and butter or lard in a mixing bowl.
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Using a pastry blender, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse meal.
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One tablespoon at a time, toss the flour mixture with the ice water until the flour is damp and the pastry can be shaped into a ball.
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Form the dough into a flat, fat round shape, wrap the dough in waxed paper or plastic, and refrigerate for at least 20 minutes before using.
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To prebake the crust: Preheat oven to 350°F. On a lightly floured surface, roll out the dough to 1/4-inch thick.
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Place the dough in a pie pan, fitting it evenly over the bottom of the pan and pressing gnetly against the inside edges.
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Crimp the edges or trim away excess pie dough with a sharp paring knife.
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Cover the dough with a sheet of foil and weigh down with aluminum baking weights or dried beans.
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Bake for 10 minutes.
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Remove the weights and foil and bake for 15 minutes, or until golden brown.
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Remove to a rack to cool.
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