Small-Batch All-Purpose Buttery Pastry Dough

Name: Small-Batch All-Purpose Buttery Pastry Dough
Ingredients: 1½ cups (375 mL) all purpose flour; 2 tbsp (25 mL) granulated sugar; ¼ tsp (1 mL) salt; ½ cup (125 mL) cold butter, cut into small pieces; 3 to 5 tbsp (45 to 75 mL) ice water; 9-inch (23 cm) pie plate, greased

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Author : Julie Hasson

Small-Batch All-Purpose Buttery Pastry Dough

Ingredients

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1½ cups (375 mL) all purpose flour2 tbsp (25 mL) granulated sugar¼ tsp (1 mL) salt½ cup (125 mL) cold butter, cut into small pieces3 to 5 tbsp (45 to 75 mL) ice water9-inch (23 cm) pie plate, greased

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Instructions

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Step 1

In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add butter, pulsing until mixture resembles coarse meal.

Step 2

Add 3 tbsp (45 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to the test dough with fingertips to see if it’s moist enough to hold together. If dough is too dry, add 1 to 2 tbsp (15 to 25 mL) more ice water as needed. Remove blade and gather dough into a ball, flattening into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 3

Variation:

Step 4

Savory Crust: Omit the sugar in this recipe and use it to make the savory pies & tarts.