Pastry Dough
A classic buttery pastry dough recipe perfect for pies and tarts. Made with all-purpose flour, cold butter, and ice water for a flaky, tender result.
Ingredients
- •1¼ cups all-purpose flour
- •1 stick cold unsalted butter
- •¼ teaspoon salt
- •3 tablespoons ice water
Cooking Instructions
- 1.
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
5 min
- 2.
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
3 min
- 3.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
5 min
- 4.
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
60 min
