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.
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.