Yield: 24 oz. / three 9" shells
12 oz. all-purpose flour (~2 ¼ c)
8 oz. unsalted butter, cold and cut in 1/2" cubes (2 sticks)
1 t. salt
4¼ oz cold water (~ ½ c.)
½ oz white vinegar (1 T)
Combine the water and vinegar. Put the flour, salt and butter in a bowl, using “snapping” motion “sheet” butter into the flour. Add ¾ of the water to the flour/butter mixture tossing the mixture gently with your fingers. Empty bowl on counter and “knead” by hand a few times until the dough comes together in a ball. If the dough feels too dry add the remaining water. Wrap and chill the dough at least 1 hour before using.
To Blind Bake:
Roll the dough out on a floured surface and line a tart pan with the dough. Chill several hours or overnight. Preheat the oven 400o F, cover with parchment paper and fill the paper with dried beans or rice. Bake until set, 15 - 20 minutes. Remove the paper and the beans and continue baking until the dough is lightly colored.