Pastry Dough
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (cold)1.25 cups
All-Purpose Flour2 tbsps
Vegetable Shortening (cold)1 tsp
SaltDirections:
1
Cut butter into 1/2-inch cubes
2
Cut butter into 1/2-inch cubes
3
To blend by hand: In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps
4
Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated
5
Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart
6
If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing texture, to give mixture proper texture
7
(If you overwork mixture or add too much water, pastry will be tough
8
) In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps
9
Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated
10
Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart
11
If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing texture, to give mixture proper texture
12
(If you overwork mixture or add too much water, pastry will be tough
13
) To blend in a food processor: In a food processor pulse together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps
14
Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated
15
Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart
16
If necessary, add enough remaining water, 1 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing texture, to give mixture proper texture
17
(If you overprocess mixture or add too much water, pastry will be tough
18
) In a food processor pulse together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps
19
Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated
20
Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart
21
If necessary, add enough remaining water, 1 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing texture, to give mixture proper texture
22
(If you overprocess mixture or add too much water, pastry will be tough
23
) To form dough after blending: Turn mixture out onto a work surface and divide into 4 portions
24
With heel of your hand smear each portion once in a forward motion to help distribute fat
25
Gather dough together and form it, rotating it on work surface, into a disk
26
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day
27
Turn mixture out onto a work surface and divide into 4 portions
28
With heel of your hand smear each portion once in a forward motion to help distribute fat
29
Gather dough together and form it, rotating it on work surface, into a disk
30
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day