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This is an awesome pie crust to use when you want to make a savory pie or tart like the Tomato Zucchini Tart
1 stick unsalted butter, cut into small cubes and very, very cold
5 tablespoon ice water, or as needed
Instructions
Sift the flour, sugar and salt into a large bowl.
Place in the refrigerator for 30 minutes.
Add the butter.
Using a pastry blender, cut the ingredients together so it resembles coarse crumbs. You still want to be able to see pieces of butter.
Add 1 tablespoon of water at a time as you just want the dough comes together. Do not overmix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap.
Refrigerate for at least 30 minutes as you want it chilled. This will allow the butter to harden. You want to be able to see bits of butter as that’s what will give you flaky dough.
Since you’ve posted this I’ve made this 5 times! My family LOVES it! I’ll be making this again this Sunday for the Steelers game too! What an awesome recipe!
My entire office discusses your website and recipes! We love you!
Ah okay, so I’m taking it that you made the tomato and zucchini tart! Yeah we love that big time! You should try it with broccoli, cheddar, water chestnuts and bacon! Oh dear lord it’s good!
Since you’ve posted this I’ve made this 5 times! My family LOVES it! I’ll be making this again this Sunday for the Steelers game too! What an awesome recipe!
My entire office discusses your website and recipes! We love you!
★★★★★
Hi Johnna!
Ah okay, so I’m taking it that you made the tomato and zucchini tart! Yeah we love that big time! You should try it with broccoli, cheddar, water chestnuts and bacon! Oh dear lord it’s good!
Give your office my love too 🙂
Best Kitchen Wishes!