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. 95mgcalc. 0mg
fiber 0g
carb. 7g
pro. 1g fat 7g
sat. fat 5g
chol. 20mg
sod. 95mgcalc. 0mg
fiber 0g
Ingredients
- 2 cups unbleached, all-purpose flour
- 1 teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted
- butter, cut into ½-inch cubes and
- sitting at room temperature for
- 15 minutes
- ¼ cup ice water
Preparation
- 1. Put the flour 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 is about the size
- of peas.
- 2. Slowly add the water, about 1 teaspoon at
- a time, and mix 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 two
- pieces and form each into a flat disc. 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.
