Buttercrust Pastry Dough

This pastry dough is Chef John's recipe for tender, flaky crust made with frozen butter and ice water in a food processor, perfect for tarts or pies.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 295 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 6 tablespoons ice water
• 1 tablespoon sugar
• 0.5 cup butter, cut into 12 cubes, frozen

Recipe Instructions

Step 1

Transfer mixture onto a work surface and gather into a ball. Flatten slightly and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to overnight before rolling out.

Step 2

Place 1 cup flour into a food processor with the blade attachment. Sprinkle frozen butter cubes over flour.

Step 3

Cover with remaining 1 cup flour, sugar, and salt. Pulse in short bursts until butter is broken down into small pieces, about 1 minute.

Step 4

Drizzle in ice water. Pulse with longer pulses until mixture turns pale yellow and resembles bread crumbs, 10 to 12 seconds. Scrape down the sides with a spatula. Pulse 1 to 2 more times.