Bread Recipe − French Short Pastry

This recipe was given to me by a woman that makes savory tarts in a small town in the south of France. I found her crust and process to be the most delicious, simple and logical of all the crusts I've ever made.

Ingredients

• 1 ½ cups all-purpose flour
• ⅓ teaspoon salt
• ½ cup unsalted butter, chilled and cut into small pieces
• 6 tablespoons ice water

Cooking Directions

1. In a food processor, mix together flour and salt. Add butter, and process until mixture resembles coarse crumbs. Add water 1 tablespoon at a time. Pulse briefly until dough begins to form in clumps. Remove dough from processor onto a floured surface, and form into a ball. Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
2. On a lightly floured surface, roll out dough to fit pie pan. Place in pan, and crimp edge. Prick the bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
3. Fill crust with beans, or use pie weights. Bake in preheated oven for 15 minutes. Remove pie weights, and bake another 5 minutes. If necessary, cover with foil to prevent overbrowning.

Nutrition Facts

• calories149.6
• carbohydrateContent14.3 g
• cholesterolContent24.4 mg
• fatContent9.4 g
• fiberContent0.5 g
• proteinContent2 g
• saturatedFatContent5.9 g
• sodiumContent31 mg
• sugarContent0.1 g