• In a medium bowl, combine the flour, sugar, and salt. Using
a pastry blender, cut the butter into the flour mixture until
crumbly. Add the water, and stir until just moistened. Knead
10 times, or until dough forms a ball. Divide the dough into 2
balls, and wrap each ball tightly in plastic wrap. Refrigerate for
at least 1 hour.
• Preheat oven to 350°.
• On a lightly floured surface, roll each ball of dough to 1/4-inch
thickness. Using a 4-inch round cutter, cut 12 rounds from
each piece. Reroll scraps only once if necessary. Place rounds in
individual tartlet pans, line each with parchment paper, and
pour pie weights on top of parchment.
• Bake until lightly golden brown, 15 to 20 minutes. Remove
from oven, and cool completely before filling.
(Pictured as a base for Chocolate–Walnut Derby Tartlets)