- Yield: Makes one 11-to 12-inch or two 8-to 9-inch or two 14-by-4-inch crusts
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 2 large egg yolks
- 1/4 cup ice water
- In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
- In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.
pastry cream: http://www.marthastewart.com/312893/pastry-cream
- Yield: Makes about 1 3/4 cups
- 1 cup whole milk
- 1/2 vanilla bean, split
- 5 tablespoons sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon flour (preferably rice flour for lightness)
- 1 tablespoon unsalted butter
- Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
- In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
- Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
- Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.