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Buttercrust Pastry Dough

4

0 min

Buttercrust Pastry Dough

Buttercrust Pastry Dough Photo 1

Category

Pie Recipes

Time

0 min

Serving

6 persons

Calories

295

Rating

4.00★ (71)

Cuisine

Author: Victoria Buriak
This pastry dough recipe is tender and flaky. A food processor helps you achieve a gorgeous bread crumb texture when adding the ice water. If you use the dough for a savory recipe, cut down the sugar a bit but do not omit it entirely. The most important thing to remember is to use frozen butter and ice-cold water.

Ingredients

  • all-purpose flour: 2 cups
  • butter, cut into 12 cubes, frozen: 0.5 cup
  • sugar: 1 Tbsp
  • salt: 1 tsp
  • ice water: 6 Tbsp

Metric Conversion

Stages of cooking

Buttercrust Pastry Dough Photo 2 1
Buttercrust Pastry Dough Photo 3 2
Buttercrust Pastry Dough Photo 4 3
Buttercrust Pastry Dough Photo 5 4
  1. Place 1 cup flour into a food processor with the blade attachment. Sprinkle frozen butter cubes over flour. Dotdash Meredith Food Studios
    Buttercrust Pastry Dough Photo 2
  2. Cover with remaining 1 cup flour, sugar, and salt. Pulse in short bursts until butter is broken down into small pieces, about 1 minute. Dotdash Meredith Food Studios
    Buttercrust Pastry Dough Photo 3
  3. Drizzle in ice water. Pulse with longer pulses until mixture turns pale yellow and resembles bread crumbs, 10 to 12 seconds. Scrape down the sides with a spatula. Pulse 1 to 2 more times. Dotdash Meredith Food Studios
    Buttercrust Pastry Dough Photo 4
  4. Transfer mixture onto a work surface and gather into a ball. Flatten slightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to overnight before rolling out. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
    Buttercrust Pastry Dough Photo 5

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