A simple and versatile shortcrust pastry that can be used as the base for a variety of sweet and savory dishes.
Prep 20 min · Cook 0 min · Serves One 9-inch (23 cm) pie or tart
Ingredients
Flour1½ cups · 190 g
Salt¼ tsp · 1 g
Butter½ cup · 115 g(cold, cut into small cubes)
Ice water4–6 tbsp · 60–90 ml
Instructions
In a large mixing bowl, combine the flour and salt.
Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse sand.
Gradually add the ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together. Be careful not to overmix.
Form the dough into a ball and wrap it in plastic wrap. Chill for at least 30 minutes before using.
On a lightly floured surface, roll out the dough to about ¼ inch (0.5 cm) thick. Transfer to a 9-inch (23 cm) pie dish or tart pan, trim the excess, and prick the bottom with a fork.
Mamie kept a ball of this chilling in the fridge more often than not — it was
the answer to "someone's coming over" and to "we have three sad tomatoes and
some cheese." Learn it once and half this book opens up to you.
The Chef's Touch Use this as the base for a quiche, a fruit tart, or a savory vegetable tart. For a sweet crust, work in a teaspoon of sugar; for a savory one, a handful of grated cheese.
