Buttery Tart Shells(Makes 2.)

1. 1

   Blend flour and salt in a medium bowl.

2. 2

   With pastry blender or 2 knives, cut butter into flour until mixture resembles cornmeal. Sprinkle with ice water and quickly mix with a fork until dough lumps together.

3. 3

   Press together and divide in half.

4. 4

   Shape each half into a ball; pat out on a floured surface.

5. 5

   Roll out to a 7 inch circle.

6. 6

   Fit each circle into a 4 inch tart pan.

7. 7

   Trim pastry 1/2 inch from rim.

8. 8

   Moisten underside of overhanging pastry and fold under to make double thickness.

9. 9

   Crimp edge of crust with fork tines or fingers.

* Per serving · 4 servings · Values may vary.

No additional tips available.