Butter Pastry Dough (Gourmet Magazine) |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
This is a simple and foolproof recipe from Gourmet Magazine (May 1995) makes a light and flaky crust every time. Makes enough dough for one pie crust. This dough can be used to prepare the Tomato and Onion Tart (Gourmet Magazine). Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons salt |
3/4 cup cold unsalted butter, cut into bits |
6 -7 tablespoons ice water |
Directions:
1. In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
2. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.
3. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.
|
|