I use this for pies and tarts as it's incredibly awesome to
even eat alone! Plus, it's easier to pat in dabs instead of
all that rolling! RICH!
1 2/3 cups unbleached all-purpose flour
1/4 cup very fine granulated sugar
1/2 teaspoon salt
10 tablespoons sweet butter, chilled
2 egg yolks
1 teaspoon vanilla extract
In a large mixing bowl, sift the flour, sugar and salt.
chilled butter and cut in with a pastry blender, to resemble coarse
meal. (You can also rub the butter and the dry ingredients together
to achieve the same effect.)
Stir egg yolks, vanilla extract and water together in a small bowl
and add it to the flour mixture, blending in with a fork.
Shape dough into a ball, working quickly.
Place the ball of dough on a pastry board. With the heel of your
hand, push about 1/4 cup of dough away from you into a 6- to 8-inches
thin streak of dough; repeat until all the dough has been smeared.
Scrape dough together; re-form a ball, wrap in wax paper and chill
for 2 to 3 hours.
Roll out dough between 2 sheets of wax paper (or a floured pastry
cloth and a floured cloth cover on rolling pin) into a round
large enough to line your pan. Work quickly so that the dough doesn't
become too sticky.
Line either an 8- or 9-inch false-bottom tart pan with the dough,
fitting it loosely into the pan and pressing it to fit all sides.
Trim edges 3/4 inch outside top of pan, and fold this edge over
to the inside and press into place with your fingers. Chill.
Follow tart recipe or follow this step.
Heat oven to 425 degrees
Line dough in the tart pan with a piece of aluminum foil or wax
paper and fill it a little with rice or dried beans.
Bake for 8 minutes.
Remove foil and beans.
Prick the bottom of the dough with a fork in several places.
For a partially baked shell, return to oven for 3 to 4 minutes linger.
For a fully baked shell, return for 8 to 10 minutes longer, or until edges are a light brown.