** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal.
2. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
3. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with.
4. Form dough into a ball and flatten to form a disk.
5. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead of time and chilled.
6. Makes enough dough for a single-crust 12-inch tart.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten allergies.
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