Butter Pastry Dough

2 cups flour
1 1/2 teaspoons Salt
3/4 cup unsalted butter; cold, cut into bits
6-7 tablespoons Ice water

In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal.  Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.

On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.  Wrap dough in plastic wrap and chill 1 hour.  Pastry dough may be made 1 week ahead and chilled.

This recipe yields enough dough for a single-crust 12-inch tart.

Source:  Sara Moulton


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