Description
This recipe offers two versatile homemade pastry doughs: a 3-ingredient puff pastry that's light and flaky, and a classic buttery pie crust. Both are easy to make and elevate any savory or sweet dish.
Ingredients
- 2 cups all-purpose flour (for puff pastry)
- 1 ¼ cups salted butter, cold and cubed (for puff pastry)
- ⅔ cup ice cold water (for puff pastry)
- 2 ½ cups all-purpose flour (for pie crust)
- 1 cup salted butter, cold and cubed (for pie crust)
- 6 tablespoons cold water (for pie crust)
- ½ teaspoon sugar (for pie crust)
Instructions
- Cut the cold butter into cubes and keep chilled until ready to use.
- For puff pastry, mix flour and ice water in a bowl. Add butter and lightly mix until combined without overworking.
- Transfer to floured surface, roll into a rectangle. Fold like a letter, turn, roll again. Repeat twice more.
- Final roll out, wrap in plastic wrap, chill for at least 30 minutes.
- For pie crust, whisk together flour and sugar in a bowl.
- Add butter and blend until mixture resembles coarse crumbs with pea-sized bits.
- Add water gradually, mixing until dough comes together.
- Shape into disk, wrap, and chill for at least 30 minutes before rolling out.
Notes
- Use unsalted butter with added salt if desired.
- Don't overwork the dough to maintain flakiness.
- Dough can be made ahead and frozen for later use.
- Chill dough to prevent shrinkage during baking.
Nutrition
- Serving Size: 1/8 portion
- Calories: 280
- Sugar: 0.5g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
