The Perfect Pie/Tart Crust
Servings: 1 9" round crust
Cost: $5
There are a few extra steps, but the flaky pie/tart crust this recipe makes is so worth it.
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Ingredients
Cornstarch gel:
- 2 tablespoons cornstarch
- 3 tablespoons water
Dry ingredients:
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon kosher salt
- 10 tablespoons unsalted butter 1 stick plus 2 tablespoons, very cold or frozen
Instructions
- Mix cornstarch and water in a small dish and microwave for 30 seconds. Freeze until needed in food processor.
- Combine dry ingredients in the well of a food processor and pulse a few times to evenly distribute the ingredients. Dice butter and pulse 20-30 times, until there are no clumps of butter remaining and the mixture's texture resembles slightly wet sand.
- Add cornstarch gel and mix until the dough comes together in the food processor.
- Remove from the food processor, flatten into a disc and wrap in plastic wrap. If using the same day, let the dough rest for at least 30 minutes. The dough can be stored in the fridge for 5-7 days or in the freezer (in a freezer safe container or bag) for 2-3 months.
Notes
- If doubling the recipe, make sure you use a larger food processor or you may have to help the dough finish coming together in a mixing bowl.
- The dough will be firm when you pull it out of the fridge after resting, so let it sit out on the counter for 5-10 minutes before trying to roll it out. If it's too cold, the dough will crack when you try to roll it out. Wait 5-10 more minutes.