Tart & Pie Crust Recipe


— By Tammy Kimbler


4 oz whole wheat pastry flour
2 oz cake flour
4 oz cold, cultured, unsalted butter (European style)
2 oz cold water
1/2 tsp salt
2 tbs sugar


Combine salt, sugar and flours together. You can use any combo of flour as long as it adds up to 6 oz. Cut in the cold butter until it’s in mealy. I like the cultured butter because it has a higher fat content. Of course lard would be glorious, too. Slowly add the water until the mixture comes together. Don’t be tempted to add more water. Just give it a second to soak in. Bring the dough together on a board. Try not to knead it. Just pack it together and put it in the fridge. Make it the night before and it will come together beautifully when you roll it out. Makes one 9” tart

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