12 Serves
40 Mins
3 g
21 g
10 g
In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
47 µg / 400 µgCalcium
4 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
28 mg / 4,700 mgSodium
48 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse meal.
Gradually incorporate the ice water, mixing just until the dough begins to hold together.
Shape the dough into a single disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour.
Divide the chilled dough into 12 equal portions and press each piece into the bottom and sides of a muffin tin cup, trimming any excess dough.
Gather the excess dough, roll it into a rectangle between two sheets of plastic wrap, and place the muffin tin and the rolled dough into the freezer to firm up for 30 minutes.
Sugar
Salt
Butter
Water
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
47 µg / 400 µgCalcium
4 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
28 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g