Flaky Pastry Dough - (for food processors) Makes two 9" Crusts

Name: Flaky Pastry Dough - (for food processors) Makes two 9" Crusts
Yield: Two 9" Crusts

Two 9" Crusts

View Recipe

Flaky Pastry Dough - (for food processors) Makes two 9" Crusts

Two 9" Crusts

This versatile dough can be used for sweet or savory treats.

Nutritional information per serving (based on 16 servings): Calories 150 (66% from fat)
carb. 11g
pro. 2g
fat 11g
sat. fat 8g
chol. 30mg
sod. 133mg
calc. 0mg
fiber 0g

Ingredients

2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
16 tablespoon (2 sticks) unsalted butter, cold and cut into ½" cubes
¼ cup ice water

Preparation

Put the flour and salt into the large work bowl fitted with the large chopping blade. Process on High to sift, 10 seconds.
Evenly disperse the butter on top of the flour mixture. Pulse until the mixture resembles coarse crumbs, about 14 pulses. Pour in water, 1 tablespoon at a time, and pulse until the mixture just forms a dough—you may not need all of the water.
Divide the dough equally into 2 pieces and form each into a flat disk. Wrap each with plastic wrap and refrigerate for at least 30 minutes or until ready to use, up to 1 week. This dough also freezes well, up to 3 months.

TIP: For a sweet pastry dough, add 1½ tablespoons of granulated sugar to the dry ingredients in the work bowl.

This recipe was prepared with

Core Custom® 13 Cup Food Processor

$249.95

This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.