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All-Butter Pastry Dough

One of the most important components of a successful pie is the light and flaky crust! With a little practice you will easily master this beautiful pastry dough that can be used in a variety of sweet and savory recipes! Letting the dough rest is a big tip for success here.



Difficulty: Intermediate Preparation Time: 5min

Yields: 1- 9" Tart Total Time: 1hr 30min


Ingredients

  • 1¼ cups all-purpose flour

  • 1 tsp kosher salt

  • 8 Tbs butter, ½” pieces, chilled or frozen

  • 3-4 Tbs ice water

Procedure:


In a food processor, add all-purpose flour and salt. Pulse 2-3 times until combined. Add butter; pulse 7 or 8 times until butter begins to break up (pea-sized pieces). Add ice water, 1 tablespoon at a time, while pulsing flour and butter mixture. Depending on the humidity, you may need to add more or less water. Pulse until just combined and dough comes together.

Working quickly, remove dough from the mixing bowl and with the heel of your palm, knead back and forth for 1-2 minutes. Form dough into a disc and wrap tightly with plastic wrap. Place in fridge to rest for a minimum of 30-60 minutes. You should be able to see small, pea-sized pieces of butter.

May be made up to 2 days in advance, or kept frozen for up to 4 weeks.

Tip: I freeze my diced butter for about 15 minutes before dropping it in the food processor.

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