Buttery Pastry

Dessert Dessert
Servings Serves 12 People
Preparation Time 1 hour and 15 minutes



1. In a large bowl, whisk together flour, sugar and salt. Add butter cubes and using a pastry blender or your fingertips, break butter into small pieces in the flour until it looks like large-flake oatmeal.

2. Drizzle in cold water a little at a time, tossing with a fork until dough starts to form. Add more water, 1 tbsp (15 mL) at a time if dry.

3. Gather up dough and knead gently, with your hands and place on a floured work surface. Roll out dough according to recipe.

4. Double Crust Pies: Divide dough in half and roll out each to fit a 9 or 10 inch (23 or 25 cm) pie plate, bottom and top, if using for pie pastry.

5. Butter Tarts: If using dough for butter tart shells, roll out to about 1/8 inch (5 mm) thick and cut out 4 inch (10 cm) circles to fit muffin tins. Gather scraps and roll out again to cut out more circles to get about 18 tart shells.

Tip: If not using right away wrap in plastic wrap and refrigerate for up to 2 days. Let soften slightly before starting to roll dough.

In This Recipe

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