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1
Put the flour, salt, and sugar into the food processor bowl.
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2
Give a quick pulse to mix the dry ingredients.
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3
Add in the butter cubes, trying to sprinkle them evenly around the bowl.
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4
Pulse again (approx.
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5
15 times) until your butter is about the size of small peas.
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6
Remove the processor lid and sprinkle 4 teaspoons of ice water around the mixture.
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7
(You can add up to an additional 2 teaspoons if you need to).
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8
Pulse again until you see small dough bits.
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9
Take 2 sheets of waxed paper and lay them out.
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10
Dump the dough bits out onto one of the sheets.
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11
Do a very short knead, just enough to bring the bits together.
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12
You will see butter clumps still - that's a good thing!
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13
Divide the dough ball in half.
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14
Wrap each half in a sheet of waxed paper and stash in the refrigerator for 30 minutes.
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15
The time in the refrigerator will hydrate the flour - don't skip this time.
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16
Make sure you have a rack set in the center of the oven and preheat to 375F.
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17
Tart/Cake Pans: Grease the cake pans with the room temp butter and place them on a cookie sheet to make it easier to take them in and out of the oven.
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18
Jumbo Muffin Pan: Line 2 muffin cups with aluminum foil and then lightly grease the foil with room temp butter.
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19
Take the crust from the refrigerator and roll out each into 6 inch rounds.
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20
Fill your pan of choice with the crust.
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21
Make sure you tuck the overhanging dough to the inside.
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22
If you are using a tart pan, make sure you press into the grooves.
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23
If using a muffin pan, you may have to pleat the dough a bit for a proper fit.
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24
Prick the bottom of the crust with a fork several times; this is called docking.
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25
Place the crusts in the freezer for 15 minutes to firm them up a bit.
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26
Remove the crusts from the freezer and line with aluminum foil, pressing it snug against the dough.
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27
Fill with pie weights; if you don't have pie weights, you can use dried beans or uncooked rice instead.
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28
Place in the oven to bake for 15 minutes.
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29
If using a muffin tin, fill the empty cups about halfway with water to keep your pan from scorching.
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30
Take the pan out of the oven and remove the foil and weights.
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31
For partially baked crusts, return to the oven for 4-5 minutes, or until dry.
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32
For fully baked crusts, return to the oven for 8-10 minutes or until lightly golden brown.
