Revolution.
Recipes/Pastry
Pastry — Intermediate

Pastry Dough.

An all-butter pie dough that bakes flaky and golden.

Yields
2 nine-inch crusts
Time
1 h + chill
Flour
3 cups
Difficulty
Intermediate
Category
Pastry
Proof Time
2 h chill
Mixer Time
≈ 8–12 min
Method

The technique.

  1. 01

    Combine the dry ingredients in the bowl.

  2. 02

    Add the cold butter. Mix on speed 1 until pea-sized pieces remain.

  3. 03

    Drizzle in the ice water. Mix until just combined.

  4. 04

    Divide, shape into discs, chill at least 2 hours.

Baker’s Note

Weigh your flour, hydrate your dough by feel, and trust your eyes more than your clock. Every kitchen is a little different — yours is the one that matters.

From the Same Shelf

More pastry.

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No.01

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No.02

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A pan loaf with the depth of natural fermentation and the structure for sandwiches.

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No.03

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6 pizzas1 h 30 min + cold proof