Made in the Food Processor
While considered a savory crust, it also works great for sweet pastry, especially the French Pear and Almond Tarte. This recipe was adapted from the one on the New York Times website.
145 grams all purpose flour
1/2 tsp salt
1 stick unsalted butter
3 Tbl ice water
- Combine flour and salt in a food processor.
- Add butter and process on high until mixture resembles coarse meal.
- Add ice water and mix for about 30 seconds, until a soft dough forms. Remove from bowl.
- On counter, shape into large disk, wrap in plastic, and refrigerate overnight.
- Bring to room temperature before rolling.
- Lightly flour dough and counter.
- Roll dough, letting it rest for a moment periodically, to approximately 13″ across.
- Using a 12″ pan, trim to make a 12″ circle. (Save trimmings, refrigerate, and use for patching.)
- In a 9 1/2″ fluted tart pan with removable bottom, lay the dough loosely.
- Make sides double thickness by folding back the overlap.
- Press firmly against the pan. The finished edge will be a bit higher than the pan.
- Refrigerate for one hour before pre-baking.
Precisely how long to pre-bake (blind bake) the crust can depend on what you’re filling it with.
- Put a baking sheet in the oven and preheat to 400° F.
- Use a fork to pierce the bottom and sides of the crust.
- Line the pan with a double thickness of aluminum foil.
- Fill foil with dried beans, distributed equally across the bottom and partly up the sides.
- Bake atop the preheated sheet 10-12 minutes. (The edges will turn golden, but not the bottom, yet.)
- Remove baking sheet and pie pan from oven.
- Lift foil and set beans aside.
- Return pie and baking sheet to oven.
- For crusts that will be cooked once filled: bake 6-8 minutes, until the crust begins to color. For cream or refrigerated pies, bake about 15 minutes, until evenly golden.
- Remove shell from oven, brush inside with an egg wash (1 beaten egg, 1 Tbl water).
- Return to the oven until egg wash is dry and shiny, appox. 3 minutes.