Basic Short-Crust Pastry

Directions

1. 1
   Put flour and salt in the bowl of a stand mixer or food processor.
2. 2
   Add butter and quickly cut it into flour until mixture resembles coarse meal.
3. 3
   Add ice water and mix briefly, about 30 seconds, to form a soft dough.
4. 4
   Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight.
5. 5
   Bring to cool room temperature before rolling.
6. 6
   To roll, lightly flour dough and counter.
7. 7
   Roll out gradually, periodically letting dough rest for a moment before continuing.
8. 8
   This makes rolling easier and will keep dough from shrinking back during baking.
9. 9
   Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching).
10. 10
    Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit.
11. 11
    Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan.
12. 12
    Refrigerate or freeze for an hour before pre-baking.