This sweet pastry dough is buttery and flaky -- perfect for any dessert or pastry. Remember to let it chill for at least 1 hour before working with it on a lightly floured silicone mat or other surface. Refrigerate the second dough half while rolling out the first.
Makes 2 (10-inch) pie crusts
Prep Time: 15 minutes
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup very cold unsalted butter, cut into 1/2-inch pieces
- 2/3 cup ice water
Preparation:
- In large bowl, combine flour, sugar and salt. Using a pastry blender, cut in the butter just until marble-size clusters of dough form.
- Sprinkle water over dough and, using a pastry blender initially, mix lightly. Then, using your fingertips only, bring the dough together to form a ball.
- Divide dough in half, pat into a disk and wrap each in plastic. Refrigerate for at least 1 hour before rolling.
- Flour rolling pin lightly and, working with one disk at a time (keeping other disk refrigerated), roll each piece of dough on a lightly floured silicone mat or other surface. Roll to at least a 12-inch diameter for a 10-inch pie or tart pan.
- Bake according to the recipe's directions.
