Flaky Pastry Dough
This is a base for savory tarts or rustic galettes. You aren't looking for a uniform, smooth ball; you are looking for a shaggy mass of flour and butter that holds together only when pressed.
Temperature is your only enemy here.
If your hands are warm, run them under cold water before starting. The butter should be pulled directly from the fridge the moment you begin to cut it.
- large mixing bowl
- pastry cutter or two butter knives
- bench scraper
- plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspfine sea salt
- 1 cupunsalted butter, cubed and chilled
- 1/2 cupice-cold water
Keep the butter distinct
Use a pastry cutter or knives to work the butter into the flour until you have a mix resembling coarse breadcrumbs with some visible, pea-sized butter chunks remaining.
The method.
Mix dry ingredients
Whisk the flour and salt together in a large bowl until fully combined.
Cut in the butter
Add the cold butter cubes. Work them into the flour until the texture is crumbly with large, visible bits of butter throughout.
Add the water
Drizzle in the ice water, one tablespoon at a time. Use a fork to gently toss the mixture. Stop adding water the moment the dough begins to clump together when squeezed.
Form the disk
Turn the dough onto a floured surface. Use a bench scraper to gather the shaggy mass and press it into a flat, round disk. Do not knead it.
Chill
Wrap the disk tightly in plastic and refrigerate for at least one hour before rolling out.
Other turns to take.
Whole Wheat
Replace 1/2 cup of the all-purpose flour with whole wheat flour for a nuttier flavor and a denser, heartier crumb.
Herbed
Add 1 tablespoon of finely minced fresh thyme or rosemary to the flour mixture before cutting in the butter.
When it doesn't go to plan.
If the butter starts to soften while you work, put the bowl in the freezer for five minutes before continuing.
Use a light, swift rolling motion once you take the dough out of the fridge to prevent the butter from melting.
Always chill the dough again for 20 minutes after rolling it out but before putting it into the oven; this prevents the crust from shrinking.
The ones that keep coming up.
Why is my dough tough instead of flaky?
You likely overworked the dough, which developed the gluten too much. Handle it as little as possible.
Can I use a food processor?
Yes, but pulse it only a few times. It is very easy to over-process the butter into the flour, which will lead to a mealy texture rather than a flaky one.
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