Rating: 2 stars
4225 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 4225
  • 1 star values: 0
  • 4,225 Ratings
April 2000

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Recipe Summary

Yield:
ENOUGH DOUGH FOR SIX 4-INCH DOUBLE-CRUSTED POTPIES OR TWO 9-INCH TART SHELLS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the flour with the salt. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the egg yolk with the water. With the machine on, slowly add the egg mixture and process until the dough just comes together.

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  • Turn the dough out onto a work surface and gather it together. Gently knead the dough 3 times, then form it into an 8-inch log or 2 disks. Wrap the dough in plastic and refrigerate for at least 1 hour or overnight.

Make Ahead

The dough can be frozen for up to 1 month.

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