Easy Butter Pastry Dough Recipe
Introduction
If you are looking for a basic, all-butter pastry dough recipe to use for savory and sweet dishes, you have found it. This recipe makes enough dough for one double-crust pie or two single-crust pies. Using a food processor in this recipe eliminates variability. It is important that all the ingredients and even the food processor bowl and blade are cold before starting the recipe.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 cup (227 grams or 2 sticks) very cold unsalted butter
- 1/4 to 1/2 cup very cold water
Directions
- Cut the butter into small pieces, then place into the freezer along with the food processor bowl and blade for about 10 minutes.
- Once the food processor bowl and blade are chilled, add the flour, sugar, and salt; pulse a few times to combine.
- Add the chilled pieces of butter and pulse for 1 second about 8 times until it looks crumbly and the butter is the size of peas.
- Use a tablespoon measure to add 3 tablespoons of cold water to the dough and pulse for 1 second; repeat this process until the dough comes away from the sides of the bowl and comes together.
- Place the dough on a floured work surface and use your hands to bring it together into a ball; do not knead. Work the dough just enough to form a ball. Cut the ball in half, then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can freeze it for up to 3 months (thaw it overnight in the fridge before using).
Source: Easy Butter Pastry Dough