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Butter Pastry For Tarts

The perfect pumpkin pie or tart is a sweet, tender union of moist filling and crisp crust. But only hours after baking, an ugly breakdown can occur if the filling weeps and the crust turns soggy.

The pastry's strength is substantially increased by blind-baking, a technique in which the pastry is twice-baked before being filled. Baking the shell separately also protects the delicate filling, which needs a lower temperature to prevent its drying out.

Butter Pastry For Tarts

Makes 2 (8-inch) tart shells

• 1 1/2 cups flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into 1/2-inch cubes
• 1 egg
• 2 tablespoons cold water

Place flour, sugar and salt in a 3-quart mixing bowl or in work bowl of food processor. Cut butter into flour, using a pastry blender or 2 knives, or a series of quick pulses if using food processor. Beat together egg and the water. When flour mixture resembles coarse crumbs, add egg-water mixture; mix or pulse just until dough begins to hold together.

Wrap well in plastic film and refrigerate for 1 hour. Remove dough from refrigerator and press evenly into tart pan.

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