Basic Short-Crust Pastry

1. 1

   Put flour and salt in the bowl of a stand mixer or food processor.

2. 2

   Add butter and quickly cut it into flour until mixture resembles coarse meal.

3. 3

   Add ice water and mix briefly, about 30 seconds, to form a soft dough.

4. 4

   Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight.

5. 5

   Bring to cool room temperature before rolling.

6. 6

   To roll, lightly flour dough and counter.

7. 7

   Roll out gradually, periodically letting dough rest for a moment before continuing.

8. 8

   This makes rolling easier and will keep dough from shrinking back during baking.

9. 9

   Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching).

10. 10

    Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit.

11. 11

    Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan.

12. 12

    Refrigerate or freeze for an hour before pre-baking.

No additional tips available.