Flaky Pie/Tart Dough (The Art and Soul of Baking by Cindy Mushet)

• 1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch pieces
• 3 to 4 tablespoons cold water
• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 1 1/2 teaspoons sugar (omit for a savory crust)
• 1/4 teaspoon salt

Place the butter pieces in a bowl or on a plate and freeze for at least 20 minutes. Refrigerate the water in a small measuring cup until needed.

Place the flour, sugar, and salt in the bowl of the food processor. Process for 10 seconds to blend the ingredients. Add the frozen butter pieces and pulse 6 to 10 times (in 1-second bursts), until the butter and flour mixure looks like crushed crackers and peas.

Immediately transfer the butter-flour mixture to a large bowl. Sprinkle a tablespoon of the cold water over the mixture and “fluff” it in, then add another, and another, until 3 tablespoons have been added. Continue to fluff and stir 10-12 times. It will not be a cohesive dough at this point but a bowl of shaggy crumbs and clumps of dough. Before bringing the dough together, you need to test it for the correct moisture content. Take a handful of the mixture and squeeze firmly. Open your hand. If the clump falls apart and looks dry, remove any large, moist clumps from the bowl and then add more water, one teaspoon at a time, sprinkling it over the top of the mixture and immediately stirring or mixing it in. Test again before adding any more water. Repeat, if needed. The dough is done when it holds together (even if a few small pieces fall off). If the butter feels soft and squishy, refrigerate before continuing. If the butter is still cold and firm, continue to the next step.

Turn the dough out on a work surface and knead gently 3 to 6 times. If it won’t come together and looks very dry, return it to the bowl and add another teaspoons or two of water (one at a time), mixing in as above, and try again. Flatten the dough in a 6- or 7-inch disk, wrap in plastic or parchment paper, and refrigerate for 30 minutes.  This allows time for the dough to hydrate fully and for the butter to firm up again.

If the dough has been chilled for more than 30 minutes, you may need to let it sit 10 to 15 minutes on the counter until it is soft and malleable but still cold. Dust your work surface generously with flour and set the disk on the flour. Dust the top with flour. Roll, turning the dough, until you’ve got a 14-15 inch circle about 1/8 inch thick. If at any point the dough becomes too warm and sticky, gently fold it into quarters, unfold it on a baking sheet, and refrigerate for 15 minutes, or until butter is firm again.

Fold the dough circle into quarters, brushing off any excess flour as your fold. Put the point of the folded dough in the center of the pie pan, tart pan, or baking sheet, and unfold the dough, lifting it slightly as necessary to ease it into the crevices of the pan. Do not stretch or pull the dough, which can cause thin spots, holes, and/or shrinkage during baking. Trim the dough using kitchen scissors or a knife (carefully) so it overhangs the edge of the pan by 1 inch. Fold the overhanging dough under itself around the pan edge, then crimp or form a decorative border. Chill for 30 minutes before baking.

If you need a baked shell, bake the dough in a preheated 375 degrees F oven on the lower third rack. Be sure to line the shell with heavy duty foil, and fill with pie weights (or dry beans). Bake the shell 20-22 minutes, until foil comes away from dough easily, if it doesn’t, bake another 5-6 minutes and check again. Remove pan from oven, close oven door, and carefully lift out foil and weights from shell. Return pan to oven and continue baking the shell 20-25 minutes longer until golden brown all over. Transfer to a rack and cool completely.

The tart crust dough has a softer texture and sweeter taste. Tarts are very similar to pies, with the exception of the crust. Generally speaking, you can fill tarts and pies the same.

Tart Crust Dough (The Pastry Queen by Rebecca Rather)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 2/3 cup (11 tablespoons) chilled unsalted butter
• 1 large egg, slightly beaten
• 1/4 cup chilled heavy whipping cream (more as needed)

Using a mixer fitted with a paddle attachment, mix the flour, salt, and sugar on low speed for about 30 seconds. Cut the chilled butter into 1/2 inch pieces. Add the butter to the flour mixture and combine on low speed abuot 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of peas.

Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll the dough out to a 1/8 inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to a 10 inch tart pan. Press it lightly into place. It is now ready to for you to fill and bake it.