Pastry Dough for Pies and Tarts
Yield: One 9 or 10-inch tart
Use this dough in our recipe for Rhubarb Tart Parisienne with Honeyed Strawberries.
Combine all of the ingredients in a food processor and blend until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball.
Wrap the dough in plastic wrap and chill it for 30 minutes. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.
Try this recipe for a Wheat-free Pie Crust.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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