PLAIN FLAKY PASTRY

This is a light and flaky pastry that works well for tarts and savory turnovers.

1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water

Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.

For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.

For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.