Pastry Dough

Pastry Dough
Yield
1 pie crust
Yield
1 pie crust
Pastry Dough
Yield
1 pie crust
Yield
1 pie crust
Ingredients
  • 1 1/4cups all-purpose flour
  • 1 stick cold unsalted buttercut into 1/2-inch pieces
  • 1/4teaspoon salt
  • 3 to 5tablespoons ice water
Yield:
Instructions
  2. Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
  3. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
  4. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
  5. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
  6. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.