Quiche & Tart Pie Crust Pastry

Name: Quiche & Tart Pie Crust Pastry
Ingredients: 1 1/4 cups all-purpose flour; 1 Tbsp sugar; 1/4 tsp salt; 1/2 cup unsalted butter, chilled; 2 Tbsp cold water

5 ingredients•11 steps

Black tin brioche pan packaging

1
Put flour, sugar, and salt in food processor.
2
Add cold butter (earlier cut into smaller cubes and placed in freezer to deep chill).
3
Process with bursts of on/off until mixture resembles small particles of corn meal.
4
Add 1 Tbsp cold water and process a few bursts to mix.
5
Add second Tbsp cold water and give more bursts. Dough should be forming into a rough mass.
6
Add more drops of water if required.
7
Roll out on floured surface until 1/8" thick.
8
Cut into shape of pan(s) and place in pan.
9
Turn any overhang back onto side walls of shell to thicken them.
10
Trim any excess.
11
Fill and bake.

💡 Cook's Notes

**For extra-cold butter:** The night before, grate butter with a cheese grater and spread over a large plate, then place in the freezer. This maximizes the coldness of the butter when working with it. **For extra-cold water:** Two hours before working with dough, dissolve 3 teaspoons of salt into one cup of water and place in freezer. The salt water will reach temperatures well below 32°F without freezing. **Nutty variation:** Dust work surface with powdered sugar. Unroll refrigerated pre-made dough onto sugared surface. Sprinkle evenly with 1/3 cup toasted, finely chopped pecans. Gently roll over dough with rolling pin. Place in pan and bake as usual.