Buttery Pie Dough
This is a must have recipe for both the pastry adept and the pastry fumbler (like me). It works for tarts as well as pie. The buttery and flaky texture is wonderful for both sweet and savory recipes, and I have never had a batch fail me. Never. This is a gold star recipe in my book!
Servings: 2 disks
Ingredients
- 2 2/3 cups all purpose flour
- 1 teaspoon salt I use kosher salt
- 1 tablespoon sugar
- 1 cup unsalted butter chilled and cut into cubes
- 1/4-1/2 cup ice water
Instructions
- In the bowl or a food processor with the dough cutter blade, combine the flour, salt, and sugar. Pulse several times to mix.
- Next, add the butter one cube at a time, giving a couple of quick pulses after each addition. Do not pulse too long, you want to end up with a "sandy" texture after all of the butter has been added.
- In a steady but slow stream, pour the ice water into the processor bowl while pulsing several long bursts, just until the mix starts to ball together.
- Once combined, dump out the mix onto a layer of plastic wrap and lightly mold the dough into a ball.
- Using a butter knife, cut the dough into two equal portions. Transfer one portion to another layer of plastic wrap and form into a loose ball. Layer 2-3 sheets of plastic wrap around the dough and seal tightly. Repeat with the other half. Gently push down on the dough balls to flatten slightly.
- Place into a large freezer bag and chill for at least 2 hours before using. This dough also freezes extremely well. Just pull it out of the freezer the day before you need it and allow the dough to thaw in the fridge.
Notes
Recipe found on bakingbites.com