2 1/2 cups all-purpose organic flour
2 tsp. cane sugar
3/4 tsp. salt
1 cup Rolling Meadow Dairy unsalted butter, cold
9 – 12 tbsp. ice cold water
Buttery Pastry
This classic buttery pastry is tender, flaky, and rich, making it perfect for pies, tarts, and sweet desserts. Made with simple ingredients and plenty of cold butter, it bakes up beautifully every time.
Cook time : 1 hr 15 mins
Serves : 12 People
Dessert
Long (>60 min)
Medium
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Ingredients
How To Make It
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.