Pastry Dough

gourmet food processor chill butter pie peanut free soy free vegetarian tree nut free dessert

Andrea Albin

Makes 1 (9-to 9½ inch) pie or tart shell

Source

Ingredients

1¼ cups all-purpose flour

1 stick cold unsalted butter, cut into ½-inch pieces

¼ teaspoon salt

3 to 5 tablespoons ice water

Method

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.

Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, ½ tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.

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. 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.