Sunday, October 10, 2010

All-Butter Pastry Dough

I found a new pie crust recipe and wanted to share it with you.  I don't have a picture, but this dough is so simple to make and yields a nice, soft, tender crust.

All-Butter Pastry Dough
Source:  Gourmet, September 2009

1 1/4 cup all purpose flour
1 stick cold, unsalted butter, cut into 1/2-in. cubes
1/4 tsp. salt
3 - 5 tbl. ice water

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (I used my food processor) just until most of the mixture resembles coarse meal with some roughly pea-sized butter lumps.

Drizzle 3 tbl. ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful; if it doesn't hold together, add more ice water, 1/2 tbl. at a time, stirring (or pulsing) until incorporated, then test again.  Do NOT overwork dough or pastry will be tough.

Turn out dough onto lightly floured surface and divide the dough into 2 portions.  With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.  Gather dough together, with a pastry scraper if you have one, and press into a ball, then flatten into a 5-inch disc.  Chill, wrapped in plastic wrap, until firm, at least 1 hour.

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