Pastry Dough
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Salt2.5 cups
All-Purpose FlourDirections:
1
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps
2
Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated
3
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again
4
(Do not overwork mixture, or pastry will be tough
5
) Turn out mixture onto a lightly floured surface and divide into 8 portions
6
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat
7
Gather dough together with scraper and press into 2 balls, then flatten each into a 5-inch disk
8
Wrap disks separately in plastic wrap and chill until firm, at least 1 hour
9
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps
10
Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated
11
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again
12
(Do not overwork mixture, or pastry will be tough
13
) Turn out mixture onto a lightly floured surface and divide into 8 portions
14
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat
15
Gather dough together with scraper and press into 2 balls, then flatten each into a 5-inch disk
16
Wrap disks separately in plastic wrap and chill until firm, at least 1 hour