Ingredients
- 600 g all-purpose flour (plus extra for dusting)
- 400 g unsalted butter (cold, diced)
- 1 teaspoon salt
- 2 tablespoons granulated sugar (optional, for sweet pastry)
- 150 ml cold water (adjust as needed)
- 1 egg yolk (optional, for added richness)
Instructions
Prepare the Butter and Flour:
- Place the flour in a large mixing bowl.
- Add the cold, diced butter to the flour. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Work quickly to keep the butter cold.
Add Salt and Sugar:
- Stir in the salt. If making a sweet pastry, also add the sugar at this stage.
Incorporate Liquid:
- Gradually add the cold water, a few tablespoons at a time. Mix gently with your hands or a spatula until the dough comes together. Avoid overmixing.
Optional Egg Yolks:
- For a richer dough, mix the egg yolk into the cold water before adding it to the flour and butter mixture.
Form the Dough:
- Gather the dough into a ball. If the dough feels sticky, lightly dust it with flour. Wrap it in plastic wrap or place it in an airtight container.
Chill:
- Refrigerate the dough for at least 30 minutes before rolling it out. This allows the butter to firm up and reduces shrinkage during baking.
Notes
- For Sweet Pastry: Add an additional 1-2 tablespoons of sugar.
- For Savory Pastry: Consider adding a pinch of herbs or grated cheese for extra flavor.
- Storage: The dough can be kept in the refrigerator for up to 2 days or frozen for up to 1 month.
This pastry dough is versatile and can be used for both sweet and savory recipes. Enjoy baking! 🍰
Comments
Post a Comment