Tart and Pie Dough

1. 1

   Have measured: 1/2 cup ice-cold water.

2. 2

   Mix together: 2 cups all-purpose unbleached flour, 1/2 teaspoon salt (omit if using salted butter).

3. 3

   Add: 12 tablespoons (1 1/2 sticks) cold butter, cut into small (1/4-inch) cubes.

4. 4

   Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces.

5. 5

   This will take 1 or 2 minutes.

6. 6

   (Or mix for no more than a minute, at medium-low speed, in a stand mixer fitted with the paddle attachment.)

7. 7

   Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps.

8. 8

   (In the mixer, turn the speed to low and pour the water down the sides of the bowl, mixing for 30 seconds or less.)

9. 9

   Keep adding water if needed.

10. 10

    Divide the dough in two, bring each part together into a ball, and wrap each ball in plastic.

11. 11

    Compress each ball, and then flatten them into disks.

12. 12

    Let rest, refrigerated, for 1 hour or longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.