An all-butter pastry dough is easy to handle. It's a little less flaky than a dough made with a blend of butter and shortening, but you'll love the end result—it tastes marvelous.
Dough can be chilled up to 3 days.
Recipe information
Total Time
1 1/4 hr
Yield
Makes enough for 1 single-crust 9- or 9 1/2-inch tart or pie
Ingredients
Preparation
Step 1
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
Step 2
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Step 3
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
Step 4
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
