Get ready for the holidays with recipes from the Gourmet November 2008 Thanksgiving Issue
MAKES ENOUGH FOR 1 SINGLE-CRUST PIE OR TART
ACTIVE TIME: 15 min | START TO FINISH: 1 1/4 hr
NOVEMBER 2008
With just a touch of sugar, this tender crust cradles the pastry cream and glazed-pear filling especially well.
1 1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 1/2 to 2 tablespoons ice water
Stir together flour, sugar, and salt, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir together egg yolk and 1 1/2 Tbsp water and drizzle evenly over butter mixture. Gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesn't hold together, add remaining 1/2 Tbsp ice water, stirring (or pulsing) until incorporated. (Do not overwork dough, or pastry will be tough.)
Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
Gather all dough into a ball, with a pastry scraper if you have one, then flatten into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.COOKS' NOTE: Dough can be chilled up to 2 days.
© 2008 Gourmet Magazine