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American Pie Dough for Free-Form Tart




Source of Recipe


America's test kitchen


Recipe Introduction


For a rustic free-form tart, we don’t mind if the pastry isn’t as flaky, so we use butter alone, with no shortening. This dough is also a bit sweeter than our standard recipe.


List of Ingredients




11/4 cups (6.25 ounces) unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
10 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
3 to 4 tablespoons ice water

Recipe



1. Pulse flour, salt, and sugar in food processor fitted with steel blade until combined. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if it will not come together. Do not divide dough. Flatten into single disk; Wrap in plastic and refrigerate at least 1 hour or up to 2 days before rolling.