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Ingredients
- 2 c. All-purpose flour
- 1 1/2 tsp Salt
- 3/4 c. Cool unsalted butter - (1 1/2 sticks) cut into bits
- 6 Tbsp. Ice water - (to 7 tbspns)
Directions
- In a large bowl whisk together flour and salt and with a pastry blender or possibly fingertips blend in butter till mix resembles coarse meal. Add in ice water, 1 Tbsp. at a time, tossing with a fork to incorporate, till mix begins to create a dough.
- On a work surface smear dough in 3 or possibly 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to create a disk. Wrap dough in plastic wrap and refrigerate1 hour. Pastry dough may be made 1 week ahead and chilled.
- This recipe yields sufficient dough for a single-crust 12-inch tart.
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