Pastry Dough

You can use a pastry cutter, but it is easier to use your food processor.  Just make sure you do not overprocess your dough, or it will be tough.

INGREDIENTS

• 4 CU flour
• 1/4 CU granulated sugar
• 1/4 CU dark brown sugar
• Juice and zest from one lemon
• 1 stick butter (cold) pieces
• 1 tsp salt
• 1 egg plus 1 yolk
• Pulse above together, then add ice cold water
  Pulse only long enough to bring dough ball together

STEP BY STEP

1. Cut all ingredients together or pulse in food processor
2. Add water with food processor running only to incorporate – DO NOT OVERPROCESS
3. Wrap dough in plastic, and refrigerate for 30-60 minutes
   Freezes well too.
4. Roll dough flat, but not too thin, then transfer to pie pan or parchment paper.  Roll onto your rolling pin to transfer to keep it from breaking apart.
5. Dock crust so that dough doesn’t puff up
6. Sprinkle lightly with a bit more brown sugar
7. Cover with foil, and bake at 375° for 20 minutes
8. Remove foil and bake 5 more minutes

NOTES

• Fill with savory or sweet filling.
• If you are making a rustic free-form tart, put fruit in just after step four