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Savory Pastry Dough

Source: Casual Cuisines of the World - Country Inn
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Makes two 9-inch (23-cm) pie shells
The less this dough is worked, the more flaky the final pastry will be.
2 1/2 cups all-purpose flour
1/2 teaspoon salt
15 tablespoons chilled unsalted butter, cut into pieces
5 tablespoons ice water
Savory Pastry Dough Recipe at
In a bowl, stir together the flour and salt. Add the butter pieces and, using a pastry blender or a fork, cut in the butter until the mixture looks crumbly and the butter is in pea-sized pieces. Add the ice water and, using a wooden spoon, work in very briefly to form a rough dough. Do not make the dough a smooth, homogeneous ball. Work unincorporated flour into the dough when rolling out.

Wrap the dough and loose flour particles in plastic wrap and refrigerate for at least 1 hour or for up to 1 week before use.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes two 9-inch (23-cm) pie shells
Calories: 352
Fat. Total: 22g
Fiber: 1g
Carbohydrates, Total: 34g
Sodium: 149mg
% Cal. from Fat: 56%
Cholesterol: 58mg
Protein: 5g
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Daniel Reviewed: 01/27/2011
...Not a great recipe.
The recipe is fine, but the instructions aren't. 15 Tbsp's of butter? Best to use grams.. Also there is no cooking times for this pastry, or if it needs to be blind baked.
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