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The addition of a little cake flour helps reduce the gluten content to produce a tender crust.

This makes 2 9 - 11 inch crusts and can be used for both sweet and savory Tart/Pies, if using for a savory filling, drop the sugar and increase the salt to 1 tsp.


  • 2 3/4 cups all-purpose flour
  • 1/4 cup cake flour (This will lower the gluten content and make for a more tender crust
  • 1 cup (2 sticks) un-salted butter, VERY cold, and cut into very thin slices
  • 1/2 teaspoon Kosher salt
  • 2 TB sugar
  • Approximately 2/3 - 3/4 cup very cold water


  • Mix the flours, salt and sugar with a whisk together very lightly.
  • Add slices of butter and work the butter through the flour with your finger tips or a pastry cutter.
  • If butter becomes too warm in your hands, place bowl back in refrigerator.
  • You still want to be able to see butter in the flour.
  • Add the ice-cold water and mix very fast with your hand just enough that the dough coheres.
  • Cut the dough in half.
  • Wrap in wax paper or plastic wrap and refrigerate for 30 minutes to 1 hour to let the gluten relax a little.

Categories: Dough/Crust 
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