Flaky Tart Dough

Use this recipe with Shaker Lemon Pie.

Courtesy of "Tartine" by Elisabeth M. Prueitt and Chad Robertson, Chronicle Books, 2006.

Flaky Tart Dough

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    Ingredients

    1 teaspoon salt 3 cups plus 2 tablespoons all-purpose flour
    2/3 cup water, very cold 1 cup plus 5 tablespoons unsalted butter, very cold

    directions

    Total:
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    • 1

      In a small bowl, add the salt to the water and stir to dissolve. Keep very cold until ready to use.

    • 2

      To make the dough in a food processor, put the flour in the work bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together in a ball but is not completely smooth. You should still be able to see some butter chunks.

    • 3

      To make the dough by hand, put the flour in a mixing bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Drizzle in the water-and-salt mixture and stir and toss with a fork until the dough begins to come together in a shaggy mass. Gently mix until the dough comes together into a ball but is not completely smooth. You should still be able to see some butter chunks.

    • 4

      On a lightly floured work surface, divide the dough into 2 equal balls and shape each ball into a disk 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or for up to overnight.

    • 5

      To line a tart pan or pie dish, place a disk of dough on a lightly floured surface and roll out 1/8 inch thick, rolling from the center toward the edge in all directions. Lift and rotate the dough a quarter turn every few strokes to discourage sticking, and work quickly to prevent the dough from becoming warm. Lightly dust the work surface with extra flour as needed to prevent sticking. If lining a tart pan with a removable bottom, cut out a circle 1 1/2 inches larger than the pan. Carefully transfer the round to the pie dish or tart pan (fold it in half or into quarters to simplify the transfer if necessary), easing it into the bottom and sides and then pressing gently into place. Trim the dough even with the rim of the pan with a sharp knife.

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