Tart & Pie Dough

This recipe is for 2 10 oz balls of dough. It can easily halved or doubled as needed.
It really helps to have a pasty mat, as it makes cleanup much easier. I had a trusty pastry mat which I purchased in Hawaii of all places at a store called Executive Chef!  Its made by a company called Demarle, and the product is called RoulPat. Its fantastic because you can roll your dough out, and transfer it to your pie pan and then any extra flour you have on the pad you can just put back into the till. Its great and cleanup is a snap!







Ingredients
1/2 cup ice cold water
2 cups all purpose flour
1/2 teaspoon salt (omit of using salted butter)
12 tablespoons cold butter (1.5 sticks) cut into small 1/4 inch cubes

Work the butter into the flour with your fingers. Your fingers warmth will help warm the butter just enough to help it mix. Leave some of the butter in large, irregular pieces. This should take only 1 or 2 minutes.

Pour in some of the water. Take a fork and press the butter into the flour and water. The dough should form clumps. As the dough forms clumps, mesh them together with your hands. Try not to overwork the dough.











Divide the dough in two. Form into 2 balls, and wrap each in saran wrap.















Compress and flatten each ball into a disk. Let rest in the refrigerator for at least 1 hour.









After 1 hour, remove the dough disk from the refrigerator and let sit for 20 minutes, until the dough begins to soften.

Start to roll the dough with a rolling pin. Keep guilding the rolling pin from the center, as opposed to rolling it back and forth. Give the dough a quarter turn every now and then.

Place the rolled out dough in a greased pie pan or tart pan. Be careful not to tear the dough.

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