Ideal for pies and tarts, this French short pastry is a baking staple.
- Portion size 23 servings
- Credits : Holiday Best: 2008
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cups cold unsalted butter cubed
- 1 egg yolk
- 1/2 cup ice water (approx)
MethodIn bowl, whisk flour with salt. Using pastry blender, cut in butter until in fine crumbs with a few larger pieces.
Whisk yolk with water; drizzle over dry ingredients, stirring briskly with fork and adding up to 2 tbsp (25 mL) more water if necessary to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, 1 hour. (Make-ahead: Refrigerate for up to 3 days.)