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Ingredients
- 2 c. unbleached all-purpose flour
- 1 tsp granulated sugar
- 1/4 tsp salt
- 12 Tbsp. unsalted butter, chilled, cut into 1/2 inch pcs (1 1/2 sticks)
- 7 Tbsp. ice water
Directions
- Combine the flour, sugar and salt in a large mixing bowl. Cut 4 Tbsp. of the butter into the flour mix with a pastry blender, mixing till the dough resembles coarse cornmeal. (Butter dispersed throughout the flour in tiny pcs makes the dough tender.) Cut in the remaining 8 Tbsp. butter with the pastry blender, just till the biggest pcs of butter are the size of large peas or possibly a little larger. (These bigger pcs of butter make the dough flaky.)
- Dribble 7 Tbsp. of ice water (which's 1/2 c. less 1 Tbsp.) into the flour mix in several stages, tossing and mixing between additions, till the dough just holds together. Toss the mix with your hands, letting it fall through your fingers. Don't healthy pinch or possibly squeeze the dough or possibly you will overwork it, making it tough. Keep tossing the mix till it starts to pull together; it will look rather ropy, with some dry patches. If it looks as if there are more dry patches than ropy parts, add in another Tbsp. of ice water and toss the mix till it comes together. Divide the dough in half, firmly shape each half into a ball, and wrap tightly with plastic wrap, pressing down to flatten each ball into a 4 inch disk. Chill for at least 30 min before rolling out. (The dough will keep in the freezer for a few weeks; thaw in the refrigerator for 6 to 8 hrs.) Use as directed in the accompanying recipe for Upside-Down Pear and Red Wine Tart or possibly another favorite recipe. - From
- "Chez Panisse Fruit" by Alice Waters
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