BUTTER PASTRY DOUGH (GOURMET MAGAZINE)

Butter Pastry Dough (Gourmet Magazine) image

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 Recipe #274317.

Provided by blucoat

Time 1h30m

Yield 1 piecrust

Number Of Ingredients 4

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

Steps:

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.
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.
Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.

Nutrition Facts : Calories 2130.7, Fat 140.5, SaturatedFat 87.8, Cholesterol 366, Sodium 3513.7, Carbohydrate 190.9, Fiber 6.8, Sugar 0.8, Protein 27.3