All Purpose Tart Dough
Originally from Baking with Dorie
Servings: 2 9 inch crusts
Equipment
- Food processor - or
- Stand Mixer
- Mixing Bowl - small
- Parchment Paper
- Rolling Pin
Ingredients
- 2 1/2 cups AP flour
- 2 tsp Sugar
- 1 tsp Salt
- 1 1/2 sticks Unsalted butter
- 2 Eggs - large
- 2 tsp Ice Water
Instructions
- Blend flour, sugar, and salt in processor or mixer.2 1/2 cups AP flour, 2 tsp Sugar, 1 tsp Salt
- Scatter in butter, grated or cut small.1 1/2 sticks Unsalted butter
- Blend until oatmeal flake sized and mixture clumps when pressed together.
- Separately, whisk together egg and water.2 Eggs, 2 tsp Ice Water
- In three additions, blend in egg mixture.
- Turn out and knead into a compact, flat disc. Split into two even pieces.
- Sandwich in parchment and roll out thin (about 1/8-1/4 inch).
- Chill in fridge for 1-6 hours.
Notes
This recipe makes a sturdy, workable, rich dough that rolls easily, holds its shape & crimping through baking, and doesn’t leak. It’s perfect for tarts, sweet or savory pies, and also hand pies.