Basic pastry

MAKES ENOUGH FOR 2 SINGLE-CRUST PIES OR TARTS

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
3 tablespoons cold unsalted butter, cut into small pieces
4 teaspoons ice water, or more as needed
Unsalted butter, at room temperature, for greasing the pan

PANS REQUIRED:

2 (4 x 1 3/8-inch) tart pans with removable bottoms, two 41/2 x ?223-179?- inch tart pans with removable bottoms, or 1 jumbo muffin pan (3/4-cup capacity)

Place flour, salt and sugar in a food processor and pulse to blend.

Sprinkle butter pieces evenly over flour mixture and pulse until lumps of butter are reduced to the size of small peas, about 15 pulses. Sprinkle the ice water over flour mixture and process lightly until small, moist clumps of dough begin to form; you can add up to 2 teaspoons more ice water, 1 teaspoon at a time, if the dough is dry. (For cherry pie recipe, follow directions to this point.)

Tear off 2 sheets of waxed paper and gather the dough onto one of the sheets. Form the dough into a mass and then divide it in half. Form each half into a disk, and wrap them individually in the pieces of waxed paper. Refrigerate for 30 minutes.

Place a rack in the center of the oven and preheat to 375 degrees.

Lightly grease tart pans, and place them on a baking sheet for easier handling; set it aside. If you are using the jumbo muffin pan, line 2 muffin cups with aluminum foil and lightly grease the foil; set the pan aside.

Roll out each disk of pastry on a lightly floured surface to form a 6-inch round.

If using tart pans: Fit each pastry round into a prepared tart pan, pressing the pastry into the grooves of the pan's sides. Smooth the top edge with your fingertip and tuck the overhang to the inside for reinforcement.

If using muffin pan: Fit the pastry rounds into the prepared cups, pressing it into the bottom edges and along the sides, pleating dough in even folds to fit it to the cup. Smooth the top edge with your fingertip and tuck the overhang to the inside for reinforcement.

Prick the bottom of the pastry all over with a fork. Gently place the baking sheet with the tart pans, or the muffin pan, in the freezer and chill until firm, 15 minutes.

Line the chilled pastry shells with aluminum foil, pressing it into the corners and edges, and fill them to the top with pie weights or dried beans. Fill empty muffin cups halfway with water to prevent them from warping. Place the baking sheet or muffin pan in the oven and bake for 15 minutes.

Remove the baking sheet or muffin pan from the oven and carefully remove the foil and weights. Return the baking sheet or muffin pan to the oven.

For partially baked crusts: Bake until the crusts are just dry and set, 4 to 5 minutes.

For fully baked crusts: Bake until they are light golden brown, 8 to 10 minutes.

Nutrition facts per single-crust pie or tart: 278 calories, 19 g fat, 12 g saturated fat, 48 mg cholesterol, 25 g carbohydrates, 3 g protein, 294 mg sodium, 1 g fiber