Butter Pastry Dough (Gourmet Magazine)

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READY IN: 1hr 30mins
YIELD: 1 piecrust
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.
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