2000s Recipes + Menus
All-Butter Pastry Dough
Makes enough for a double-crust 9-inch pie
- Active time:15 min
- Start to finish:1 1/4 hr (includes chilling)
July 2009
Buttery, flaky, quick—this dough has it all.
- 2 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 2 sticks cold unsalted butter, cut into 1/2-inch cubes
- 1/3 cup plus 1 to 4 Tbsp ice water
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Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water over mixture and gently stir with a fork (or pulse) until incorporated.
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Squeeze a small handful of dough: If it doesn’t hold together, add more ice water 1 Tbsp at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.
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Turn out dough onto a lightly floured surface and divide into 8 portions. With 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. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
Cooks’ notes:
- Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out.
- Recipe can be halved if making a single-crust pie. Use a rounded 1/4 tsp salt and start with 3 Tbsp water.
- Keywords
- gourmet entertains,
- dessert,
- pies,
- ian knauer
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