Small-Batch All-Purpose Buttery Pastry Dough

Chef

Julie Hasson

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Cookbook

The Complete Book of Pies: 200 Recipes from Sweet to Savory

Published by Robert Rose

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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.

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor

Taste and Texturebuttery, savory

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

Instructions

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