Sam’s Kitchen – Flaky Tart Dough

Sams Kitchen Lemon Shaker Pie Roll Dough

I’m writing this post as a pre-post to Sam’s Kitchen – Lemon Shaker Pie. This recipe comes from SF’s Tartine Bakery’s cookbook, Tartine. I think it makes the best flaky tart crust I’ve ever had. It’s buttery, it crisps up nicely, and you bet’cha, it is flaky.


1 tsp. salt
2/3 c. water, very cold
3 cups & 2 tbs all-purpose flour
1 cup & 5 tbs unsalted butter, very cold


Mix salt into water, keep cold.

Put flour in work bowl of food processor. Cut VERY cold butter into 1-inch chunks. I keep my butter frozen just for this purpose. Add to flour.

Sams Kitchen Lemon Shaker Pie Butter

Pulse until the butter chunks become the size of peas. Add salt-water and pulse for a few seconds, until dough starts to come together in a ball. You should still see some butter chunks.

Turn onto a lightly floured surface, form into two equal disks, then wrap and chill for at least 2 hours. I left mine in the fridge overnight.

Sams Kitchen Lemon Shaker Pie Dough

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