This recipe provides a delightful buttery tart crust, perfect for your favorite sweet or savory fillings.
Combine the flour and salt in a food processor and pulse a few times to mix.
Ensure the salt is evenly distributed for consistent flavor.
Add the cold butter to the processor and pulse until the mixture resembles coarse crumbs.
Use cold butter to achieve a flaky texture.
Gradually add the ice-cold water, one tablespoon at a time, pulsing until the dough starts to come together.
Add water sparingly to avoid overhydrating the dough.
Transfer the dough onto a floured surface and gently shape it into a ball.
Handle the dough as little as possible to maintain its texture.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Resting the dough relaxes the gluten, making it easier to roll out.
Roll out the dough on a lightly floured surface to fit your pie pan.
Roll from the center outward for an even thickness.
Place the rolled dough into the pie pan, trim the edges, and flute them as desired.
Use a fork to prick the bottom to prevent bubbling during baking.
Freeze the prepared crust for 15 minutes to firm up.
Chilling the crust helps maintain its shape during baking.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated for even baking.
Bake the crust for 15-20 minutes or until it turns golden brown.
Check the crust halfway through to ensure even browning.
Continua nella nostra app per un'esperienza migliore
