Small-Batch All-Purpose Buttery Pastry Dough

1. 1

   In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed.

2. 2

   Add butter, pulsing until mixture resembles coarse meal.

3. 3

   Add 3 tbsp (45 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to the test dough with fingertips to see if its moist enough to hold together.

4. 4

   If dough is too dry, add 1 to 2 tbsp (15 to 25 mL) more ice water as needed.

5. 5

   Remove blade and gather dough into a ball, flattening into a disk.

6. 6

   Wrap in plastic wrap and refrigerate for at least 30 minutes.

7. 7

   Variation:

8. 8

   Savory Crust: Omit the sugar in this recipe and use it to make the savory pies & tarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.