Butter Pastry (Single Crust)
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2/3 cups cold (or grated frozen) butter
- 4-5 Tbsp very cold water
Put a container of water in the freezer to use later in the mix.
Sift flour then spoon into dry measuring cup and level.
Mix 2 cups sifted flour with 1/4 tsp salt in a bowl.
Cut in cold butter (or grate in frozen) and use a pastry blender to mix with flour until mixture resembles coarse crumbs.
Take the water from the freezer and adding 1 Tbsp at a time, stir with a fork, adding just enough water to get mixture moist enough to cling together.
Divide dough in half, form 2 rounds.
Wrap 1 round in plastic wrap and refrigerate.
Roll out the remaining round on floured surface or parchment paper with rolling pin to form a 12" circle.
Lift parchment paper and flip dough into 9-inch pie plan OR fold dough into quarters, place dough into pan and unfold.
Press dough firmly against bottom and sides.
Trim crust to leave 1/2 inch overhang beyond edge of pan.
If making single-crust pie, crimp or flute edge and fill.
If making double-crust pie, add filling, roll out second pastry round and place on top of filling, then crimp and flute edges.
Bake as per recipe instructions.
Sweet Shortbread Pastry (Single Crust)
- 1-1/3 cups all-purpose flour
- Pinch of salt
- 1/3 cup confectioners' sugar
- 6 tbsp unsalted butter, chilled and cut into small cubes
- 1 large egg, separated
- 1-1/2 to 2 tbsp ice water
Combine flour, salt, sugar.
Cut in butter with a pastry blender till mixture resembles fine crumbs.
Stir in egg yolk and ice water with a fork till dough forms a ball and bowl sides are clean.
Add extra water if the dough seems crumbly or dry.
Form dough into a ball, pressing it gently to get rid of cracks.
Wrap in foil, chill 1 hour.
Remove dough from fridge. Let soften 10-15 minutes at room temperature.
Roll out dough fairly thinly on a lightly floured surface.
Press dough into tart pan and trim.
To pre-bake the tart shell, take long thin strips of foil and fold them over the edge of the tart to protect and support the sides of the pastry shell.
Prick the base of the shell with a fork.
Bake the tart shell in a preheated 375°F oven for 8 to 10 minutes, until crust is lightly browned.
Beat egg white with a fork and set aside.
Remove the foil strips and brush the tart shell with egg white.
Return shell to oven for 8 to 10 minutes, or until pastry is golden and crisp.
Let the tart shell cool in the pan before removing.
Chill for 30 to 40 minutes in the refrigerator before adding fillings.
