Pastry Dough for Pies and Tarts

Pastry Dough for Pies and Tarts

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  • 1 1/2 cups unbleached all-purpose flour
  • 4 ounces (1 stick) chilled unsalted butter, quartered lengthwise and cut into pieces
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 tablespoon unrefined sugar
  • 1 tablespoon milk


Combine all of the ingredients in a food processor and blend until dough just begins to gather, about 45 seconds. Remove dough to a floured surface and form into a ball.

Wrap dough in plastic wrap and chill for 30 minutes. Place chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit dough in the pan and trim any excess.

Special notes:

Try this recipe for a Wheat-free Pie Crust.

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