Savory Pastry Dough
- Active Time 10m
- Total Time 1h 10m
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
Stir the flour and salt together in a bowl. 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. Refrigerate for at least 1 hour or for up to 1 week before use.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
352 calories; 22g total fat; 58mg cholesterol; 149mg sodium; 34g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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