The Basics: Pie Dough & Tart Dough

“The Basics” is a blog series where I share the starting point for most of my culinary creations. These recipes are meant to be the base for wherever your culinary imagination takes you!

“Spring Awakening” Quiche

Blueberry & Caramelized Onion Tart

Mini Tart Shells with Whipped Goat Cheese & Strawberries

The Basics: Pie & Tart Dough

Yields 2 crusts

• 2 1/4 cups all-purpose flour, sifted

• 1 cup butter (chilled, cut into 1/2 inch blocks)

• 1 teaspoon salt

• 5 tablespoons water

1. Chop your chilled butter into cubes.

2. Combine the flour and salt into a mixing bowl.

3. Add the butter to the dry ingredients. Using a pastry blender, mix until the mixture is unevenly crumbly. It is okay for some larger chunks of butter to remain unincorporated.

4. Add in the water 1 tablespoon at a time until the dough just comes together. Be careful not to add too much water. The dough should look like it is just barely held together and should not be moist or wet. The dough will become more uniform as you knead it.

5. Work the dough with your hands until it is smooth. Divide the dough into two by weight.

6. Flatten each ball into discs. Wrap each disc with plastic wrap and place them in the refrigerator for 30 minutes before rolling.

7. Preheat the oven to 325 degrees Fahrenheit.

8. Lightly flour the surface where you will be rolling out the dough. Roll the dough out to your desired thickness, about 1/8 inch thick. Keep lifting up and turning the dough as your roll it out.

9. Gently transfer the dough to fill the tart or pie pan.

10. Gently press the pastry into the bottom and up the sides of the pan. Cut away the excess pastry with a knife.

11. Using a fork, dock the dough. Cover and refrigerate for 20 minutes to chill the butter and rest the gluten.

12. Line the chilled unbaked pastry shell with parchment paper or foil. Fill the tart pan with pie weights, rice or beans.

13. Bake crust for about 20 minutes until crust is golden brown around the edges.

14. Remove from the oven and remove the parchment paper and weights. Continue baking if center is still raw and the crust needs to be fully baked.

Blackberry Hand Pies

Chocolate Tart Shells with Ganache & Strawberries