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Buttercrust Pastry Dough – Good Friday or Anytime

I knew better than to expect you guys to wait until next
week for this buttercrust pastry dough, after teasing you with its flaky
seductiveness during the apple hand pies video. Yes, the audience has spoken,
and basically said, “post this before Easter or else.”


As I mention in the clip, you really want to use a food
processor for this. You can certainly use a wire pastry blender and do it by
hand, but it’ll take a while, and mixing in the ice water is so much easier
with whirling blades. I’m not sure I’ve ever achieved that same gorgeous
“breadcrumb” texture blending by hand.

If you decide to use this pastry for a savory recipe, I’d
suggest cutting the sugar down a bit, but don’t be tempted to leave it out. I
used the leftover dough from the apple turnovers video, which had all the
sugar, for some duck pot pies, and it was really good, but maybe just a tiny
bit sweet.


If you’re going to use this recipe for some Easter pies or
brunch desserts, I hope you like the dough as much as I did. Just make sure
your butter cubes are frozen, and your ice water is, well, ice-cold water.
These are the keys. Do that, and you’ll have a pastry dough that tastes, feels,
and sounds fantastic. I hope you give it a try soon. Enjoy!


Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):
2 cups flour (measure carefully, do not pack!)
1/2 cup unsalted butter (4 oz)
1 tbsp sugar
1 tsp salt
6 tbsp ice water

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