Print: Buttercrust Pastry Dough

This pastry dough recipe is tender and flaky. A food processor helps you achieve a gorgeous bread crumb texture when adding the ice water. If you use the dough for a savory recipe, cut down the sugar a bit but do not omit it entirely. The most important thing to remember is to use frozen butter and ice-cold water.

Prep

15 min

Cook

22 min

Servings

Difficulty

Medium

Ingredients

2 cups all-purpose flour
0.5 cups butter , cut into 12 cubes, frozen
1 tablespoon sugar
1 teaspoon salt
6 tablespoons ice water

Instructions

1 Place 1 cup flour into a food processor with the blade attachment. Sprinkle frozen butter cubes over flour.
2 Cover with remaining 1 cup flour, sugar, and salt. Pulse in short bursts until butter is broken down into small pieces, about 1 minute.
3 Drizzle in ice water. Pulse with longer pulses until mixture turns pale yellow and resembles bread crumbs, 10 to 12 seconds. Scrape down the sides with a spatula. Pulse 1 to 2 more times.
4 Transfer mixture onto a work surface and gather into a ball. Flatten slightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to overnight before rolling out.

Nutrition per serving

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