This is the pie dough I use for everything: galettes, tarts, etc.
Dough can be made up to three days in advance and stored in the fridge or made weeks in advance and stored in the freezer. To thaw, place dough in the fridge overnight before baking.
To make a double batch: do not load your food processor with double quantities. Make the dough in separate batches — no need to wash the food processor in between batches.
Recipe by Alexandra Stafford on November 13, 2018
Prep time: PT20M
Total time: PT20M
Rating
4.8 stars ( reviews)
Keywords
pastry, foolproof, dessert, food processor
Ingredients
2½ cups (320g) all-purpose flour
2 tablespoons sugar
½ teaspoon kosher salt
16 tablespoons (227g) unsalted butter, cut into small pieces and chilled
½ cup + 2 tablespoons (142g) ice water
Categories
Dessert
Cuisine
American
Steps
, pulse the flour, sugar and salt together. Add the chilled, cubed butter. Pulse at 1-second intervals until butter is the size of peas — should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. (To make without a food processor: In a large bowl, whisk flour, sugar and salt together. Add the butter to the flour mixture, and using the back of a fork or a pastry cutter, incorporate it until it is in small pieces. Add ice water and continue to stir with fork until mixture it crumbly but holds together when pinched.)
Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Wrap in plastic wrap or parchment paper, place in ziplock or other airtight bag/vessel, and stash in the fridge for 3 days or in the freezer for months.
