SWEET PASTRY CRUST

MAKES A 9 to 10-INCH PIE OR TART, OR AN 11-INCH FLAT CRUST

This pastry crust is so easy and very good with any fresh berry or fruit tart or pie. Use it as a short or cookie dough crust. Besides the delicious sweet, buttery flavor, you don't have to bother rolling it out. Just press it into the pan.

INGREDIENTS

1-1/4 cups all-purpose flour

1/4 cup granulated sugar

Pinch of salt

1/2 cup (1 stick) cold butter, preferably unsalted, cut into pieces

3 tablespoons very cold water

Place the flour, sugar and salt in a food processor. Pulse a couple times to blend. Cut the cold butter into cubes about 1/2-inch. Add to the flour and pulse until the mixture is quite coarse. Add 2 tablespoons of the water and pulse briefly. While pulsing, gradually add the remaining water, just enough until the dough starts to stick together. Place the dough onto a piece of plastic wrap and gently form into a disk. Wrap and refrigerate for about 1 hour.

Press the chilled dough into whatever pan the recipe calls for, starting with the sides first. Return to refrigerator for another 30 minutes. If the recipe calls for blind or prebaking the crust, prick some holes in the bottom of the chilled crust with a fork. Cover with foil, pressing lightly into the bottom and sides. Fill with pie weights or dried beans. Place in a preheated oven and bake accoding to the recipe, removing the foil for the last 5 to 10 minutes,or until golden. (If using dried beans, cool and store for future pie crusts. Do not try to cook for beans.)

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