This pastry dough recipe is tender and flaky. A food processor helps you achieve a gorgeous bread crumb texture when adding the ice water. If you use the dough for a savory recipe, cut down the sugar a bit but do not omit it entirely. The most important thing to remember is to use frozen butter and ice-cold water.
Ingredients
- all-purpose flour: 2 cups
- butter, cut into 12 cubes, frozen: 0.5 cup
- sugar: 1 Tbsp
- salt: 1 tsp
- ice water: 6 Tbsp
Metric Conversion
Stages of cooking
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Place 1 cup flour into a food processor with the blade attachment. Sprinkle frozen butter cubes over flour. Dotdash Meredith Food Studios
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Cover with remaining 1 cup flour, sugar, and salt. Pulse in short bursts until butter is broken down into small pieces, about 1 minute. Dotdash Meredith Food Studios
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Drizzle in ice water. Pulse with longer pulses until mixture turns pale yellow and resembles bread crumbs, 10 to 12 seconds. Scrape down the sides with a spatula. Pulse 1 to 2 more times. Dotdash Meredith Food Studios
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Transfer mixture onto a work surface and gather into a ball. Flatten slightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to overnight before rolling out. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
