Keep the butter cold
Cold butter leaves small pockets in the dough that help create a tender, flaky crust. Work quickly and stop mixing while you can still see small pieces of butter.
Add ice water gradually, just until the dough holds when pressed. Too much water can make pastry tough; too little makes it crack as you roll.
Rest before rolling
Shape the dough into a flat disk, wrap it and chill for at least 30 minutes. Resting lets the flour hydrate and gives the butter time to firm up again.
Roll from the center outward and turn the dough a quarter turn between passes. Use only a light dusting of flour so the surface does not dry out.
Bake for the filling
For a wet filling, blind-bake the crust until the bottom looks dry and just beginning to color. Let it cool slightly before adding the filling.
If the rim browns before the center is done, cover the edge loosely with foil. A thoroughly baked bottom should look matte and golden, not pale or doughy.
