Method
Whisk the flour, salt, and sugar. Cut in the cold butter until the mixture contains pea-size pieces and a few larger flakes.
Drizzle in ice water a tablespoon at a time, tossing gently, just until the dough holds together when squeezed.
Divide into two disks, wrap, and refrigerate for at least 1 hour before rolling.
Roll on a lightly floured surface, fit to the intended pan, and chill again before filling or blind-baking according to the final recipe.
Notes
Visible butter pieces create flakes. Stop adding water as soon as the dough coheres.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Fill a fully blind-baked shell with Vanilla Pastry Cream for a tart foundation.
- For an apple dessert using an oat topping instead of rolled pastry, see Cinnamon Apple Crisp.