Recipes | Tender Pastry Dough | Sur La Table
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Le Creuset Burgundy

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Tender Pastry Dough

Serves: Makes enough for two nine-inch pie crusts

Ingredients:

Makes two dough disks (enough for two nine-inch pie crusts).

  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1¾ teaspoons salt
  • 1 cup plus 2 tablespoons (2¼ sticks) chilled unsalted butter, cut into ½ inch cubes
  • 8 tablespoons (or more) ice water
  • 1½ teaspoons apple cider vinegar


Procedures:

A classic recipe that’s great for savory or sweet pies, from meat-filled empanadas to apple turnovers.

Blend flour, sugar and salt in a processor. Add butter and blend using on/off turns until coarse meal forms. Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form. Add more ice water by teaspoonfuls if dough is dry.

Gather dough together. Turn out onto work surface and divide dough in half. Form each half into a ball and flatten into disks. Wrap disks separately in plastic and refrigerate for one hour.

Dough can be made ahead. Keep it refrigerated up to two days, or enclose in a resealable plastic bag and freeze up to one month, then thaw overnight in refrigerator. Soften slightly at room temperature before rolling out.

Tested and perfected in the Sur La Table kitchen

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