Shortcrust pastry used for pies, tarts, and quiche.
Makes two, 9-inch crust
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter, cold and cut into ½ inch cubes
¼ cup ice water
Nutritional information per serving: Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g • Col. 20mg • sod. 98mg • calc. 0mg • fiber 0g
1. Insert Metal Chopping Blade. Add 2 cups flour and 1 teaspoon salt to the work bowl.
2. Secure the Cooking Lid with Steam Cap in place. The processor is set to sift for 15 seconds on Speed 6.
3. Evenly distribute the 2 sticks of cold, cubed butter over the top of the flour mixture.
4. Using quick pulses, pulse until the mixture resembles coarse crumbs, about 8-10 pulses.
5. Add ice water, 1 tablespoon at a time. Pulse until mixture just forms dough (you may not need all of the water). Dough is ready when it holds when pinched together.
6. Divide the dough equally into 2 pieces and form each into a flat disc. Wrap each in plastic wrap and refrigerate for at least 30 minutes before using.
7. Dough keeps for up to a week in the refrigerator or in the freezer for up to 3 months.
8. TIP: For a sweet pastry dough, add 1½ tablespoons granulated sugar in with the dry ingredients.