Butter Pastry Dough (Gourmet Magazine)

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READY IN: 1hr 30mins
Recipe by blucoat

This is a simple and foolproof recipe from Gourmet Magazine (May 1995) makes a light and flaky crust every time. Makes enough dough for one pie crust. This dough can be used to prepare the Tomato and Onion Tart (Gourmet Magazine).

Ingredients Nutrition


  1. In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
  2. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.
  3. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.

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