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.
Prep Time15 mins
Total Time15 mins
- 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.
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- 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.
Serving: 1Piece | Calories: 350kcal | Carbohydrates: 30g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 310mg | Potassium: 0mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg