- 1 1/4 cups white pastry flour or all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 8 tablespoons (1 stick) frozen, unsalted butter, cut into 1/2-inch pieces
- 1/4 cup ice water
- Prepare the pastry: Combine the flour, salt and sugar in a food processor and process for about 5 seconds. Add the butter and a few tablespoons of water and process until you have a crumb-like texture, about 5-10 seconds. Add more water if the dough isn’t moist enough to hold together and process briefly again. Pat the dough into a disc for easy rolling. If using pastry flour continue immediately. If using all-purpose flour, refrigerate, covered for half hour, to allow the gluten to relax,
- Place a 10-inch diameter removable bottom disc of a springform or removable tart pan on a heavy baking sheet with a rim so that the pan catches the juices. (This is sometimes called a jellyroll pan) On a floured surface, roll out the pastry into a 13 inch-round in diameter. Roll the pastry back onto the rolling pin and transfer it to the tart pan bottom, laying the dough flat to cover the bottom with a 3 inch border overlap, overhanging its edge. Refrigerate for 30 minutes.
Video instructions for this recipe can be found here.
Makes 1 roll of pastry dough.