SHORTCRUST PASTRY (Pâte Brisée)

Pour ½ cup of filtered cold water into a measuring cup and place in the freezer to get ice cold. Cut ½ cup unsalted butter into small cubes, and chill until very cold (see #1 Note below).

To a large food processor, add flour, salt, and sugar. Pulse a few times to combine dry ingredients. Add the chilled butter cubes to the processor, and pulse for about 10 seconds until fine crumbs form.

While pulsing, add 3 tablespoons of ice cold water, one tablespoon at a time (see #2 Note below), until the dough becomes crumbly. Do NOT overwork the dough as it will become too dense.

Lay a large piece of plastic wrap on your countertop, and dump the crumbly dough onto the plastic. Fold one side of the plastic wrap over the pastry. Using the heel of your hand, push down on the plastic wrap to bring the dough together (do NOT overwork the dough, as it will become tough). Form the dough into a ball, then flatten into a thick disc. Wrap well with the plastic wrap, then place in a Ziploc freezer bag, and chill in the refrigerator overnight (minimum 2 hours).

When ready to bake, grease a nonstick 9 to 10 inch tart pan with removable bottom (we used a 9 inch tart pan for the lemon tart recipe) with butter or cooking spray. Then line the bottom of the pan with parchment paper. Place it on a flat baking sheet (see Note #3).

Remove the dough from the fridge and place on the counter to soften a bit (no more than 10 minutes). Lightly flour rolling pin and surface, then roll out the dough to a ⅛ inch thickness (about 12” in diameter). Using a rolling pin, gently transfer the dough and unroll onto your prepared tart pan or baking dish. Carefully lift the edges of the dough into the pan, then press the pastry into the edges and sides of the baking pan. For a Pie Pan: Cut edges evenly around the pan, and crimp. For a Tart Pan: Using the rolling pin, roll it directly on the top edges of the pan to cut off the excess dough. Discard any excess dough. Loosely cover with plastic wrap and refrigerate to chill your pastry, while you make your filling (try our Lemon Tart - Tarte au Citron recipe).

To Blind Bake Crust in tart pan: Place a round piece of parchment paper over the chilled pastry. Then fill with dried beans (or ceramic pie weights) to the rim. Lightly press them into the bottom edges and sides, and bake according to your recipe.

Place the oven rack in the middle of your oven, then preheat your oven to 375°F. Bake chilled pastry for 15 minutes until edges are set and barely light golden color. Remove parchment paper and beans, and continue to bake for another 5-8 minutes until light golden brown. NOTE: Depending on your recipe, you may need to cool your crust before adding your filling (or pour the filling into a warm crust). So, we recommend you follow instructions for your filling from this point forward.