All Butter Pastry Dough ~An all-butter pastry dough is easy to handle. It’s a little less flaky than a dough made with a blend of butter and shortening, but you’ll love the end result—it tastes marvelous. Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible, such as Plugrá or Land O Lakes Ultra Creamy Butter.
All Butter Pastry Dough
- 2 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 2 sticks cold unsalted butter cut into 1/2-inch cubes
- 1/3 cup plus 1 to 4 tablespoons ice water
- Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough:
- If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 8 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 ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
- Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out.
- Recipe can be halved if making a single-crust pie. Use a rounded 1/4 teaspoon salt and start with 3 tablespoons water.
- If making 2 pies make 2 separate batches of dough.