Basic pastry dough

Yield: 1 servings

Measure Ingredient
1½ cup Flour
1 teaspoon Salt
1½ teaspoon Sugar
6 tablespoons Unsalted butter,
\N \N Chilled; cut up
2¼ cup Flour
1½ teaspoon Salt
1 tablespoon Sugar
10 tablespoons Unsalted butter, chilled;
\N \N Cut up
2 tablespoons Vegetable shortening, Cold solid
¼ cup Cold water; plus
\N \N More as needed
3 tablespoons Vegetable shortening, cold solid
6 tablespoons Cold water; plus
\N \N More as needed



Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. By Hand: Sift the flour, salt, and sugar into a large mixing bowl. Cut the butter and shortening into small pieces, letting them fall into the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the mixture together until it is crumbly; do not over mix. 2. Sprinkle the cold water over the flour mixture, tossing with a fork. Add just enough water so that the dough coheres in a ball; do not make the pastry too wet. Gently flatten the pastry ball into a patty shape. Dust with flour; wrap in plastic wrap, and chill at least 1 hour before rolling out. 3. With a Food Processor: Place the flour, salt, and sugar in the processor bowl and mix with several on/off pulses. Add the butter and shortening, in large pieces, to the bowl. Pulse on and off until the mixture is crumbly; do not overprocess. Add the water gradually, pulsing the machine, until the dough begins to clump together, but doesn't yet form a ball; add a little more water if needed to hold the dough together. (Check the texture after a few pulses so you avoid adding too much water.) Transfer the dough to a sheet of plastic wrap and press gently into a ball. Flatten the dough to a disk shape, flour lightly, wrap, and chill at least 1 hour.

NOTES : This pastry freezes well; make several batches and freeze in small


From: Dan Klepach

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