Frozen-Butter Pastry Dough
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
66
Sweetness
42
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Into a chilled large metal bowl sift together flour and salt
2
Set a grater in flour bowl and coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter
3
Chill mixture 20 minutes
4
Drizzle 6 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated
5
Gently squeeze a small handful of mixture to test for proper texture: It should hold together without crumbling apart
6
If necessary, add some additional water, 1 tablespoon at a time and stirring until just incorporated, and test mixture again
7
(If you overwork mixture or add too much water, pastry will be tough
8
) Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions
9
With heel of hand smear each portion once in a forward motion to help distribute fat
10
Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth)
11
Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days
12
Into a chilled large metal bowl sift together flour and salt
13
Set a grater in flour bowl and coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter
14
Chill mixture 20 minutes
15
Drizzle 6 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated
16
Gently squeeze a small handful of mixture to test for proper texture: It should hold together without crumbling apart
17
If necessary, add some additional water, 1 tablespoon at a time and stirring until just incorporated, and test mixture again
18
(If you overwork mixture or add too much water, pastry will be tough
19
) Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions
20
With heel of hand smear each portion once in a forward motion to help distribute fat
21
Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth)
22
Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days