Stars Sweet Pastry Dough
|Granulated sugar||2 Tablespoon|
|Cold unsalted butter||12 Ounce, cut into small pieces|
|Flour||3 Cup (48 tbs)|
|Ice cold water||3 Tablespoon (approximately)|
Combine the sugar, flour, and salt in the bowl of an electric mixer.
Using the paddle attachment, cut in the butter on low speed until it is the size of small peas.
Slowly pour in just enough water so that the dough just comes together.
It should look rough in the bowl but hold together if you squeeze it in your hand.
For pie shells, roll out dough until 1/4 inch thick.
For tart shells, roll out dough until 1/8 inch thick.
Refrigerate pie or tart shells before baking.
To prebake a pie or tart shell, line the pie or tart shell with parchment paper and fill with uncooked rice or dried beans.
Bake in a preheated 350 F oven for about 15 minutes, until the edges of the shell are golden brown.
Remove the paper and weights.
Decrease the temperature to 325°F and continue baking the shell for about 15 minutes, until the bottom of the shell is golden brown.
To partially bake a pie or tart shell, bake the tart or pie shell with the parchment paper and the weights until the edges are golden brown, as described above.
Remove the parchment paper and weights and bake for 5 minutes more.
If your tart shell cracks on the bottom, make a thick paste out of a little flour and water and seal the crack.
Place the tart back in the oven for a few minutes to dry the "glue."