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1
Place butter in the bowl of a standing mixer.
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2
Sift together flours and salt and add to mixer.
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3
Mix at low speed just until the mixture is well combined.
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4
Add water and beat at low speed just until mixture comes together.
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5
Do not overmix or you will activate the gluten in the flour too much and your pastry will be tough.
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6
Using a pastry scraper or a rubber spatula, scrape dough onto a large sheet of plastic wrap.
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7
Weigh it and divide into 2 equal pieces.
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8
Place each piece onto a large sheet of plastic, fold plastic over and flatten into 1/2-inch thick squares.
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9
Double wrap and refrigerate for at least 2 hours and preferably overnight.
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10
Very lightly butter two 9-inch tart pans.
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11
(If you can see butter youve used too much.)
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12
Roll out dough and line tart pans.
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13
Using a fork, pierce rows of holes in the bottom, about an inch apart.
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14
This will allow steam to escape and aid in even baking.
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15
Refrigerate uncovered for several hours or preferably overnight.
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16
(If using only 1 pastry shell, double wrap the other in plastic, then in foil, and freeze.)
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17
To prebake, heat oven to 325 degrees.
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18
Unwrap tart shell and place on a sheet pan or baking sheet.
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19
Line the dough with a sheet of parchment.
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20
Fill all the way with pie weights (you can also use beans or rice).
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21
Place on the middle rack of the oven for 15 minutes.
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22
Remove pie weights and parchment and return pastry to oven.
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23
Bake for 15 to 20 minutes more, or until light brown and evenly colored.
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24
There should be no evidence of moisture in dough.
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25
Remove from oven and allow to cool.
