Perfect Pastry Dough
Perfect Pastry Dough – Just in time for the holidays.
Baking is really very simple.
1. Find a great recipe.
2. Follow directions
3. Enjoy
That’s really the only secret to it. If you can follow directions you can make almost anything you try very successfully. This is THE perfect pastry dough recipe. I promise, if you follow the directions you will be praised for your efforts.
Ingredients:
2 sticks cold unsalted butter cut in 1/2 inch pats
2 1/2 cups all purpose flour
3/4 teaspoon salt
2 teaspoons sugar
1/2 cup plus 2-4 tablespoons ice water
Directions:
• Pulse flour, salt and sugar in your food processor.
• Drop in cold butter and pulse until a coarse meal.
• Slowly drizzle in the water until a soft ball forms. You may not need all of the water, so pay close attention to this step. Also, do not over work the mixture, or the pastry dough will be tough.
• Turn dough out onto a lightly floured smooth surface and divide into 2 portions. It should be soft and plyable, not crumbly or sticky.
• Kneed gently to distribute the butter evenly.
• Flatten into 2, six inch disks for a double crust pie.
• Wrap in plastic wrap and refrigerate until firm.
Let stand at room temperature for about 20 minutes before rolling out.
Roll out and bake according to pie recipe.
Also wonderful to use for baked brie.
See Perfectly Simple Apple Pie
Freezes well.
Enjoy! So yummy.
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Perfect Pastry Dough
Ingredients:
2 sticks cold unsalted butter cut in 1/2 inch pats
2 1/2 cups all purpose flour
3/4 teaspoon salt
2 teaspoons sugar
1/2 cup plus 2-4 tablespoons ice waterDirections:
• Pulse flour, salt and sugar in your food processor.
• Drop in cold butter and pulse until a coarse meal.
• Slowly drizzle in the water until a soft ball forms. You may not need all of the water, so pay close attention to this step. Also, do not over work the mixture, or the pastry dough will be tough.
• Turn dough out onto a lightly floured smooth surface and divide into 2 portions. It should be soft and pliable, not crumbly or sticky.
• Kneed gently to distribute the butter evenly.
• Flatten into 2, six inch disks for a double crust pie.
• Wrap in plastic wrap and refrigerate until firm.
• Let stand at room temperature for about 20 minutes before rolling out.
• Roll out and bake according to pie recipe.Also wonderful to use for baked brie.
Freezes well.