Butter Pastry Dough (Gourmet Magazine)

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).

• Ready In: 1 hr 30 mins
• Yields: 1 piecrust

Ingredients

• 2  cups all-purpose flour
• 1 1⁄2 teaspoons salt
• 3⁄4 cup  cold unsalted butter, cut into bits
• 6 -7  tablespoons  ice water

Directions

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.