All-Butter Pastry Dough
- Preparing Time: -
- Total Time: -
- Served Person: Makes enough for a 12-inch single-crust galette or a 9-inch double-crust pie
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 2 1/2 cups all-purpose flour (not unbleached)
- 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
- 9 to 12 tablespoons ice water
- a pastry or bench scraper
- Carbohydrate 268 g(89%)
- Cholesterol 488 mg(163%)
- Fat 205 g(316%)
- Fiber 9 g(37%)
- Protein 38 g(75%)
- Saturated Fat 122 g(608%)
- Sodium 1744 mg(73%)
- Calories 3056
Preparation Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.) Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Cooks' note:• Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out.
Preparation Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.) Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Cooks' note:• Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out.
