Butter Pastry Dough (Gourmet Magazine)

Name: Butter Pastry Dough (Gourmet Magazine)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 piecrust
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

Submitted by blucoat

"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."

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Ready In:: 1hr 30mins
Ingredients:: 4
Yields:: 1 piecrust

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

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.