This is the start of the Dessert Project, a cooking exploration into techniques and tastes. It seems fitting that the first entry is the basic crust for pies and tarts.

#1 – Pastry for a 9-inch pie shell

8 tablespoons unsalted butter, cold (113 g)
1-1/3 cups all-purpose flour (184 g)
1/2 teaspoon salt
1 1/2 to 2 tablespoons ice water
1 1/2 to 2 tablespoons chilled vodka

#2 – Pastry for a two-crust 9-inch pie

14 tablespoons unsalted butter, cold (200 g)
2-1/4 cups all-purpose flour (320 g)
3/4 teaspoon salt
3 to 4 tablespoons ice water
3 to 4 tablespoons chilled vodka

Divide the butter into two parts, about two-thirds and one-third. Place the flour, salt, and optional baking powder in a gallon-size Ziploc bag and freeze for at least thirty minutes. Cut the butter into ¼-inch cubes.  Wrap each portion of butter in plastic wrap.  Refrigerate the larger amount and freeze the smaller amount for at least thirty minutes.  (Alternately, use all frozen butter and quickly grate the butter coarsely, tossing with the flour to coat.)

Put the refrigerated butter into the bag of flour. Knead the bag with your hands and/or flatten the butter with a rolling pin (on the outside of the bag) until the butter is worked into the flour. Add the frozen butter and continue with the rolling pin until the butter is worked into the flour as flakes or small grains.

Combine the vodka and water. Sprinkle most of the liquid into the bag and knead the outside of the bag to work the liquid into the butter/flour mixture. If there is enough liquid, the dough should work itself into a ball. If not, add a bit more liquid until the dough makes a cohesive, but not too sticky lump. Refrigerate for at least 45 minutes or overnight.

To blind-bake the crust, pre-heat the oven to 425 F for a large pie or tart (400 F for tartlets) for at least 20 minutes before baking. Roll the dough out to the desired size (pie plate, large tart pan, or tartlet pans). Fit it into the pan and trim, leaving a generous rim. Pleat a piece of parchment paper or aluminum foil as a liner on top of the dough. Fill the liner with pie weights.

Place in the oven and bake for 20 minutes (10 minutes for tartlets). Remove the liner and pie weights. Prick the bottom with a fork and return to the oven 5-10 minutes (3-5 minutes for tartlets) until pale golden brown.

Adapted from The Pie and Pastry Bible by Rose Levy Beranbaum