Buttery Flaky Pastry

1. 1

   Pulse flour and salt in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times or until mixture resembles coarse meal. With processor running, gradually add 1/4 cup ice-cold water, and process just until dough forms a ball and pulls away from sides of bowl, adding up to 1/4 cup more ice-cold water if needed.

2. 2

   Gently form dough into a flat disk; wrap in plastic wrap, and chill 1 hour to 2 days.

3. 3

   Preheat oven to 400u00b0. Roll dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured surface. Fit into a lightly greased 9-inch round tart pan with removable bottom, pressing dough on bottom and up sides into fluted edges.

4. 4

   Line dough with parchment paper, and fill with pie weights or dried beans.

5. 5

   Bake at 400u00b0 for 20 minutes. Remove weights and parchment paper, and bake 15 to 20 more minutes or until bottom is golden. Transfer to a wire rack. Cool completely (about 30 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.