Knead Dough!

Pastry Dough

Pastry Dough

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Courtesy of Barefoot Contessa, Ina Garten

*This recipe is for sweet preparations, like desserts. To make puff pastry dough (for flaky, savory tortes) simply omit the sugar.

1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and quickly form into a disk. Wrap with plastic and refrigerate for at least one hour.

For removing any dough that sticks to the board, either to reincorporate it into the dough or to clean the board at the end, a pastry scraper is an invaluable tool.

  1. Brandy

    This is a NO fail pastry dough. I have used it a dozen times and it is wonderful and flaky every single time. Thanks Ina….I never miss your show. Just watched the chefography, amazing lady, love Jeffery too! Keep the fun coming.
    Brandy
    Hayward CA

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