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1
1.
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Mix together the flour and salt.
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Cut the butter into pieces the size of a walnut (about 1 1/2 tablespoons).
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Mix the flour and butter together in a large bowl, using only your hands, until the butter begins to break up.
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5
2.
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When the flour has just begun to pick up a little color from the butter , add the water, a bit at a time, and mix until the dough starts to come together.
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Since the exact amount of water needed will always vary, you have to develop a feel for how much to use.
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3.
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Remove the dough from the bowl to a floured surface and knead briefly, just until the dough begins to smooth out.
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Wrap in waxed paper or plastic wrap and refrigerate immediately.
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Allow the dough to rest for at least 30 minutes.
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4.
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When ready to roll out the dough, divide it in half.
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Place one half on a floured surface; return the other half to the refrigerator.
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To roll out the dough, form each half into a flat circle and quickly roll it out in the shape required.
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Always roll the dough very thin (about 1/4 inch).
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Line the pie pan with one half and set aside the second half for the upper crust.
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Refrigerate until ready to use.
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19
5.
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When assembling the pie, wet the edges where the two crusts join, to form a seal.
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Using your thumb and index finger, crimp them together.
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22
Make vents for the steam to escape.
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Roll out the dough in one piece and cut out circles 1 1/2 to 2 inches in diameter larger than the tartlet forms.
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Place the circles in the forms and line with parchment paper or aluminum foil.
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Add beans, rice or pie beads.
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Prebake blind at 350 degrees.
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Cooking time is determined by final use.
