Cookbook:Pastry Dough (recipe)
| Pastry Dough (recipe) | |
|---|---|
| Category | Dough recipes |
| Yield | 1 pie crust |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Dessert
Ingredients
[edit | edit source]- 2¾ cups (350 g) flour
- 1⅛ cups (2 sticks plus 2 tablespoons / 260 g) butter (see notes, below)
- 1 cup plus 2 tablespoons (220 g) confectioner's sugar
- 2 eggs
- 1 egg yolk
Procedure
[edit | edit source]- With an electric stand mixer or hand-held mixer, mix flour, butter, and sugar until the mixture has the consistency of small peas.
- With the machine on low speed, add eggs and yolk, and mix just until well-incorporated, about 25 seconds.
- Wrap dough tightly in plastic wrap and chill for at least 30 minutes before rolling out.
Notes, tips, and variations
[edit | edit source]- European-style butter, which has a higher fat content than American butter, is recommended.