Small-Batch All-Purpose Buttery Pastry Dough
Published by Robert Rose
This recipe is adapted from a pie crust in the classic Moosewood Cookbook. It is rich and flaky and delish! It’s one of my husband’s favorites, and the one that he reaches for when making pastries.
NotesTo chill butter, cut into pieces with a knife and place on a small plate. Place in freezer for 15 minutes or until very cold. Use immediately from freezer in recipe.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, savory
- 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
In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add butter, pulsing until mixture resembles coarse meal.
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.
Savory Crust: Omit the sugar in this recipe and use it to make the savory pies & tarts.
2008 Julie Hasson