Favorite Menu Buttercrust Pastry Dough

Favorite Menu Buttercrust Pastry Dough :: The Best Recipes

May 19, 2020

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Buttercrust Pastry Dough

"I used a meals processor for this soft, flaky pastry dough as it makes it a lot less complicated to reap the fabulous 'breadcrumb' texture as you upload the ice water. If you use the dough for a savory recipe, I'd reduce down the sugar a chunk, however not leave out it completely. The maximum crucial element to don't forget is to use frozen butter and ice bloodless water."

Ingredients :

2 cups all-cause flour, divided
half cup butter, cut into 12 cubes, frozen
1 tablespoon sugar
1 teaspoon salt
6 tablespoons ice water

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add closing 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and rancid until butter is broken into small portions and appears crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, till combination turns faded yellow and seems like crumbs, approximately 10 to 12 seconds. Scrape down aspects with spatula. Pulse once or twice more.
Transfer aggregate onto a piece surface. Bring portions together to form a tight spherical ball of dough. Flatten barely and wrap in plastic wrap. Refrigerate as a minimum 1 hour or in a single day before rolling out.

Notes :

Ingredients make about 1 pound pie dough (enough for 1 massive pie or 4 turnovers)
For the hand pies shown in the picture, here's Chef John's recipe for Apple Hand Pies.
This pastry is definitely best for Chef John's Fresh Strawberry Tart!

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