Makesenough for a 12-inch single-crust galette or a 9-inch double-crust pie.
- Active time:15 min
- Start to finish:1 1/4 hr
January 2003
Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible, such as Plugrá or Land O Lakes Ultra Creamy Butter. This recipe is an accompaniment for Apple and Calvados Tart.
-
2 1/2
cups
all-purpose flour (not unbleached)
-
2
teaspoons
sugar
-
3/4
teaspoon
salt
-
2
sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
-
9 to 12
tablespoons
ice water
-
Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
-
Squeeze a small handful: If it doesn’t hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
-
Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
Cook's note: Dough can be chilled up to 1 day. Let stand at room temperature 20 minutes before rolling out.
