Description
Buttercrust Pastry Dough is a simple yet sophisticated recipe that transforms basic ingredients into a rich, flaky crust perfect for a variety of pies and tarts.
Ingredients
Scale
- 2 cups all-purpose flour (250g)
- ½ cup butter (113g), cut into 12 cubes, frozen
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons ice water (approximately)
Instructions
- Prepare your ingredients: Measure the flour, sugar, and salt. Cut the butter into small cubes and place in the freezer for at least 15 minutes. Prepare ice water by adding ice cubes to a cup of cold water.
- In a large bowl, whisk together the flour, sugar, and salt until well combined.
- Add the frozen butter cubes to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Sprinkle 4 tablespoons of ice water over the mixture. Using a fork, gently toss the mixture together. Add remaining water as needed until the dough begins to come together.
- Turn the dough onto a lightly floured surface. Gather it together and form it into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- When ready to use, roll the dough from the center outward into a circle about 12 inches in diameter and â…›-inch thick on a lightly floured surface.
Notes
- For a more tender crust, substitute up to ¼ cup of all-purpose flour with cake flour.
- Unsalted butter works best for controlling salt content.
- This dough can be made ahead and frozen for up to 3 months; thaw overnight in the refrigerator before using.
- Prep Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 270
- Sugar: 1
- Sodium: 400
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 40