Easy Butter Pastry Dough
- PREP 1hrs 15min
- TOTAL 1hrs 15min
If you are looking for a basic, all-butter pastry dough recipe to use for savory and sweet dishes, you have found it. Our recipe makes enough dough for one double-crust pie or two single-crust pies. Using a food processor in this recipe eliminates variability. It is important that all the ingredients and even the food processor bowl and blade are cold before starting the recipe.
You Will Need
2 ½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 cup (227 grams or 2 sticks) very cold unsalted butter
1/4 to 1/2 cup very cold water
Directions
Cut the butter into small pieces, then place into the freezer along with the food processor bowl and blade for about 10 minutes.
Once the food processor bowl and blade are chilled, add the flour, sugar, and salt; pulse a few times to combine.
Add the chilled pieces of butter and pulse for 1 second about 8 times until it looks crumbly and the butter is the size of peas.
Use a tablespoon measure to add 3 tablespoons of cold water to the dough and pulse for 1 second; repeat this process until the dough comes away from the sides of the bowl and comes together.
Place the dough on a floured work surface and use your hands to bring it together into a ball; do not knead. Work the dough just enough to form a ball. Cut the ball in half, then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can freeze it for up to 3 months (thaw it overnight in the fridge before using).
Adam and Joanne's Tips
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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