Buttercrust Pastry Dough

Buttercrust Pastry Dough I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous ‘breadcrumb’ texture as you add the ice water. If you use the dough for a savory recipe, I’d cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr

    TOTAL : 1 hr 15 mins

    SERVING : 6

    YIELD : 1 pound pie dough

  • Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.

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  • Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

Per Serving: 295 calories; protein 4.5g; carbohydrates 33.9g; fat 15.8g; cholesterol 40.7mg; sodium 497.8mg. Ingredients make about 1 pound pie dough (enough for 1 large pie or 4 turnovers)