Step 1

Weigh the flour and slice the butter into tablespoon-size pieces. Fill a small bowl with ice cubes and water. Transfer the weighed flour, butter, and salt to the bowl of a food processor fitted with a metal blade.Buzz for about 5 seconds, and then pulse until the butter pieces are no larger than a pea. The best way to check this is by using the tines of a fork.

Step 2

Add the vinegar and three tablespoons of ice water and pulse the flour mixture a few times in the food processor until it begins to pull together into a dough. You may need to add additional water, one tablespoon at a time, for this to happen. As soon as this begins, perform a pinch test. Take a little flour mixture in your hand and pinch it together. If it holds together, it's ready for fraisage even though there is a fair amount of loose flour in the bowl.

Step 3

Spill the contents of the food processor bowl onto a work surface. Pile it up as best you can. Using the heel of one hand, push into the flour mixture and away from your body to smear it across the counter. Re-pile the flour mixture together using a bench scraper, and repeat twice, or until a dough forms with almost all of the flour and butter. This is a French technique called fraisage, and is critical to creating flaky layers.

Step 4

Shape the dough into a disc and wrap it in wax paper or plastic wrap. Chill for 20 - 30 minutes before rolling out the dough.

Step 5

Remove the dough from the refrigerator and unwrap it. Sandwich the disc between 2 sheets of wax paper and begin to roll out the dough. After a few rolls, peel away the top sheet of wax paper and pinch together any cracked edges. Flip the disc over and repeat.

Step 6

Continue rolling out the dough between the sheets of wax paper, peeling them off to release the dough and reapplying them each time you flip the dough over. This allows the dough to expand more easily with each roll.

Step 7

Rolling Tips: * When rolling out the dough, drape one end of the wax paper over the counter and anchor it in place with your body. * Always roll away from you. * Turn the dough to roll out all sides to fit the shape of the pie plate or tart pan you plan to use.

Step 8

Place the tart pan over the dough to make sure the dough will fit into the pan. Don't worry about the corners, if you're using a rectangular tart pan. You'll use excess dough to patch those areas as needed.

Step 9

Chill the dough still sandwiched in the wax sheets for 10 minutes before fitting it into the pie plate or tart pan. This makes this buttery dough much easier to work with.

Step 10

Peel off one sheet of wax paper and gently position and drape the dough over the edges. Slowly peel away the other sheet of wax paper while bending the dough up the sides of the pan.

Step 11

Lift each side of the dough and tuck it closely into the edges and corners of the tart pan. The dough should have 100% contact with the pan.

Step 12

Trim the dough with kitchen scissors to 1/2-inch above the tart sides. Patch any short areas, such as the corners, with the excess dough and gently smooth it in so that the crust is the same height all the way aroudn the tart pan.

Step 13

Flour your fingers or the round handle of a wooden spoon and gently press the dough into the fluted edges of the pan.

Step 14

Trim the edges to about 1/4" above the height of the tart pan to allow for a little shrinkage.

Step 15

Preheat the oven to 425˚F. While the oven preheats, chill the dough for at least 15 minutes in the refrigerator. If you chill it for longer than 30 minutes, cover it with plastic.

Step 16

Puncture the dough all across the bottom of the tart pan using the tines of a fork. This process is called docking, and it helps keep the dough from lifting off the pan during baking by letting steam escape.

Step 17

Cut a piece of parchment paper to a size that is larger than the bottom of the pan and its sides. Tuck it along the bottom of the tart, gently creasing it up the sides of the pan. Fill the parchment paper with pie weights or dried beans to ensure the entire bottom of the tart crust is weighted down.

Step 18

Place the tart pan on a baking sheet and bake for 20 minutes on the middle rack. Remove the pie weights and parchment paper if the crust is starting to set up and is a very light golden brown. Depending on the type of tart you're making, this may be as much baking as needed. Follow the directions for the tart you're making.Bake for another 15 - 20 minutes for a no-bake pie, or according to the directions of your tart recipe. The crust will be golden brown and firm.