Basic Flaky Pastry Dough



3 cups all-purposeFlour

    ½ teaspoon Salt

      ½ teaspoon Baking Powder

        18 (9 oz) tablespoons unsalted Butter, cut in ½-inch pieces, well chilled

          5 to10 tablespoons Ice Water


            • With the chopping blade of your food processor, add the flour, salt and baking powder and process for a few seconds. Add the ice cold butter and pulse until crumbly and no pieces of butter are visible.
            • Add about half of the water and mix for a few seconds, then pulse 5 or 6 times. If the dough breaks apart easily add a little more water.  The dough should hold together when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not over process or the pastry will be tough, not tender and flaky.
            • Remove from your processor and flatten into a 6 to 8 inches disk in diameter and about 1 ½ inch thick and wrap with plastic. Refrigerate for 1 or 2 hours to let rest before using.
            • Be sure to thaw at room temperature at least 30 to 60 minutes before using it.
            Posted in Appetizers, Recipes

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