recipes
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Makes two 9-inch crusts; 24 servings
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Makes two 9-inch crusts; 24 servings
This versatile dough can be used for sweet or savory treats.
Nutritional information per serving:Calories 100 (66% from fat)
carb. 7g
pro. 1g fat 7g
sat. fat 5g
chol. 20mg
sod. 95mg calc. 0mg
fiber 0g
carb. 7g
pro. 1g fat 7g
sat. fat 5g
chol. 20mg
sod. 95mg calc. 0mg
fiber 0g
Ingredients
- 2cups unbleached, all-purpose flour
- 2tablespoons confectioners’ sugar,
- optional (add if preparing a sweet
- filling)
- 1teaspoon kosher salt
- 16tablespoons (2 sticks) unsalted butter,
- cut into ½-inch cubes, and sitting at
- room temperature for 15 minutes
- ¼cup ice water
Preparation
- 1. Put the flour, sugar (if using), and salt into a large mixing bowl. Mix on Speed 1 to fully combine, about 20 seconds. Add the butter and mix on Speed 1 until the butter has been worked into the flour and isabout the size of peas.
- 2. Slowly add the water, about 1 teaspoon at a time, and mix on Speed 1, until the flour is hydrated, but not wet. The dough will not be fully together, just shaggy.
- 3. Turn the dough out onto a clean, lightly floured surface and knead by hand a few times to bring it together. Divide into twopieces and form each into a flat disk. Wrap in plastic wrap and chill until ready to use, a minimum of 2 hours, or up to 2 days.
- * As long as it is wrapped, this pastry freezes well for up to 6 months.
