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Information

Total time: under 15 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Makes dough for a two-crust 9- to 10-inch round torte or a 9-by-13-inch rectangular torte
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Notes

This pastry dough is pliant and easy to work with. Even pastry phobes should not have any problems rolling it out.

Ingredients

  • 2½ cups unbleached all purpose flour, plus more for the tork surface
  • ½ cup (1 stick) unsalted butter, chilled and cut into pieces
  • ¼ teaspoon kosher or sea salt
  • 2 large eggs
  • 4 to 5 tablespoons freshly squeezed lemon juice

Directions

If making by hand: Using 2 table knives or a pastry cutter, combine the flour, butter, and salt in a large bowl, cutting the mixture together until it resembles small peas. Work in the eggs until the pieces of dough begin to adhere. Sprinkle the lemon juice over the dough and work only until the dough comes together.

If using a food processor: Combine the flour, butter, and salt in the work bowl of the food processor and pulse briefly until combined. Add the eggs and the lemon juice and pulse just until a ball of dough begins to form, less than 10 seconds.

Turn the dough onto a lightly floured work surface. Gently pat the dough into a disk. Do not knead or overmix. Wrap the disk tightly in plastic wrap and refrigerate until needed.

Variation: To make Savory Pastry Dough with White Wine, substitute 4 to 5 tablespoons dry white wine for the lemon juice.

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Nutritional Information

Nutrients per serving

132kcal (7%)
8mg (1%)
2mg (3%)
57mcg RAE (2%)
36mg
5mg
3g
0g
1g
15g
42mg (14%)
39mg (2%)
4g (19%)
7g (10%)
1mg (6%)