Easy Butter Pastry Dough
- PREP 1hrs 15min
- TOTAL 1hrs 15min
I love this basic, all-butter pastry dough recipe for savory and sweet pies. Our recipe makes enough dough for one double-crust pie or two single-crust pies. Using a food processor makes this recipe quick and easy!
You Will Need
2 ½ cups (325g) all-purpose flour
1 teaspoon kosher salt or use 1/2 teaspoon fine sea salt
1 teaspoon sugar
1 cup (227g) very cold unsalted butter
1/4 to 1/2 cup (60ml to 118ml) 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.
Using a tablespoon measure, add 3 tablespoons of cold water to the dough and pulse for 1 second. Repeat this with more water until the dou)gh pulls away from the sides of the bowl and comes together. Depending on the humidity of your area, you may need 6 or more tablespoons.
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
- The nutrition facts provided below are estimates.