Butter Pastry Tried and True
INGREDIENTS:
2 c All-purpose flour
1 1/2 ts Salt
3/4 c Cold unsalted butter; cut
-into bits
6 tb Ice water; up to 7
2 c All-purpose flour
1 1/2 ts Salt
3/4 c Cold unsalted butter; cut
-into bits
6 tb Ice water; up to 7
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 of time and chilled. Makes enough dough for a single-crust 12-inch tart.
MC
MC