Worth The Effort
Don’t be afraid of to make your own Classic Pastry Dough for any pastries you’re looking to create, especially during the holidays season. With so much to get done, you may be tempted to forego the effort to make your own pastry dough for a store bought option. However, please keep in mind that THE game changer in homemade desserts is the flakey, buttery finished product that is delicate and delicious. You just really can’t replace that flavor and texture with store bought versions.
This recipe will serve you well. You will need to make one full recipe for full recipes that call for a pastry dough, like the amazing Beautiful Apple Tart Recipe you have to make to impress everyone that takes a bite!
Classic Pastry Dough Ingredients:
- All purpose flour
- Kosher salt
- Granulated sugar
- COLD unsalted butter
- ICE water
When making a Classic Pastry Dough, the key to your success is having a food processor mix the ingredients quickly without overworking the dough. Once you try it, you will never go back to mixing by hand.
Let’s Dough This!
Assemble all of the ingredients being sure that the water and butter are COLD.
To the food processor that has been fitted with a metal blade, you will add the flour, sugar, and salt. Pulse to mix dry ingredients once or twice.
Take the cold butter and add to the mixture in the food processor and again pulse until the butter is incorporated and in the size of a peas. I like the control of just pulsing one at a time rather than allowing the processor to spin continuously.
Now with the motor running, add the COLD water just until the dough pulls from the sides of the food processor to form a disc.
Dump the ball on to a flour board and form into a ball. DO NOT handle too much because the butter needs to remain cold for the pastry to be flaky. Just pat it into a disc, cover the disc in Saran Wrap and place in the refrigerator for at least an hour before use.
Tips and Tricks
- The water MUST be cold. It’s the reason they refer to it as ICE water. Ice water is equal volumes of ice and water that you let stand for at least 5 minutes before using.
- Make sure your butter is COLD. Put it in the freezer to get it cold if needed.
- You can make this dough in advance and then bake all at one time since it needs an hour to rest before use.
- I prefer to form a disc for the dough rather than a ball because I believe it rolls out to a nicer rectangle than a ball. This is a personal preference. You do, you girl.
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