Sweet Pastry Dough
User Reviews
4.9
21 reviews
Excellent
Sweet Pastry Dough
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This sweet pastry dough turns out a deliciously flaky, yet sturdy, crust. Perfect for beginners or someone who just needs a pastry refresh. Don't overmix it and you're all set.
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Ingredients
- 2 1/4 cups all-purpose flour preferably White Lily
- 1/4 cup granulated sugar
- Generous pinch sea salt or kosher salt
- 2 sticks (1 cup) unsalted butter cold, cut into 1/4-inch (6-mm) cubes
- About 3 tablespoons ice-cold water or just enough to hold the pastry together
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Instructions
- Combine the dry ingredients by pulsing 10 to 12 times in a food processor or blending it with a pastry blender. The next and very important step is incorporating the butter. Do this with love. Think of this step as “wrapping” the butter with tiny packages of flour that will help the pastry rise as it bakes. The butter needs to be quickly blended in until it resembles the size of very coarse sand or sea salt. In a processor, this should take between 40 and 50 quick, successive pulses. With a pastry blender, it takes about the same number of times cutting the butter into the flour. Use your eyes and don’t be afraid to look, just don’t touch, at least not excessively, as hot hands are pastry’s worst enemy.
- Similarly, you don’t want to over-water the pastry, which is the next step, and the one that took me so long to master. Too much water wreaks havoc with the gluten and requires over-manipulation and additional flour—both of which make for tough pastry. The amount of water the pastry will take largely depends on the humidity level of the flour. In my kitchen, this pastry usually takes between 2 and 3 tablespoons of water. Whether in a processor or in a bowl with a blender, trickle the water very slowly into the pastry while pulsing or cutting. The second the pastry begins to form a big, messy ball, you’re there, so STOP! (Note: If the dough turns gummy and sticky and messy, try adding 2 tablespoons of flour. If that can’t fix it, throw it out and try again. You’ll get it right the next time! And it's just flour, water, and butter.)
- Turn the pastry dough out onto a lightly floured surface and very quickly divide it in half. Shape each portion into a thick round disk with your hands, scooping up any stray bits and working them into the disks. It should feel and look a little like Play-Doh, or, as I once thought to myself, a very firm little baby’s bottom. Look for bits of butter peeking through the pastry—this is a good thing. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or wrap super duper well in plastic and then place in a resealable plastic bag and freeze for up to a month. Roll out and bake according to your tart recipe.
Nutrition Information
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Serving
1serving
Calories
77kcal
(4%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Monounsaturated Fat
0.04g
Trans Fat
0.004g
Cholesterol
0.3mg
(0%)
Sodium
1mg
(0%)
Fiber
0.5g
(2%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 16servings (makes two 9-inch tart crusts)
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 77kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 1mg | 0% |
| Fiber | 0.5g | 2% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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