All-Butter Pastry Dough: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Makes enough for 1 single-crust 9- or 91/2-inch tart or pie1 single-crust 9- or 91/2-inch tart or pie

Active time:10 min
Start to finish:1 1/4 hr

September 2009

An all-butter pastry dough is easy to handle. It’s a little less flaky than a dough made with a blend of butter and shortening, but you’ll love the end result—it tastes marvelous.

1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1/4 teaspoon salt
3 to 5 tablespoons ice water

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
Drizzle 3 Tbsp 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 Tbsp at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
Turn out dough onto a lightly floured surface and divide into 4 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, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

cooks’ note: Dough can be chilled up to 3 days.

Recipe by Melissa Roberts