There are times when all you have on hand is your I Pad and you need to make a pie shell, so my daughter tells me, so here go two versions of standard pie shells.
Ingredients:
Version 1
- 2 cups all-purpose flour
- ½ cup cold unsalted butter
- 2-4 tablespoons ice water
- ¼ teaspoon salt
Version 2 – for savory tarts
- 2 cups all-purpose flour
- ½ cup cold unsalted butter
- 1 whole egg
- additional ice water as needed
- ½ teaspoon salt
Directions:
- Place the flour in a food processor.
- Cut the unsalted cold butter into 1 inch pieces and place on top of flour.
- Pulse the processor until the flour and butter resemble fine corn meal.
- Add the egg through the feeder and process until the pastry forms a ball. Add additional water by teaspoons if needed.
- When the pastry has form a ball, take it out scraping all the bits in the processor bowl and wrap with plastic wrap or wax paper.
- Place in refrigerator for ½ hr.
- Roll out.
Yield: A thick tart pastry crust or enough thinly rolled pastry dough for a double crust pie.