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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse all the ingredients until the butter pieces are about the size of peas. Add as much as 1/2 cup cold water a little at a time through the feed tube, pulsing until the dough just comes together. Do not overmix.

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  • Divide the dough in half, then press the halves to flatten them into disks. Wrap each disk in plastic. Place the disks in the refrigerator at least 30 minutes.

  • Preheat the oven to 375 degrees. Roll each disk of dough to 1/8 inch thick; use a biscuit cutter to cut out 3-inch rounds. Gently fit the rounds into 2 1/2-inch tartlet pans (chill unused rounds until ready to bake). Cover with aluminum foil; fill with dried beans or pie weights.

  • Bake 15 minutes. Remove foil and weights; continue baking until golden, 10 to 15 minutes. Let cool completely.

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