Brenda Gantt

Don’t be put off making pastry. Whether you mix the dough by hand or you use a food processor, our recipe is as easy as…well, pie. Read our handy tips, too, and you’ll soon be baking up the flakiest, tastiest pies ever.

MAKES: enough for 2 single-crust pies or 1 double-crust pie

PREP TIME: 10 minutes

CHILLING TIME: at least 1 hour

INGREDIENTS:

  • 2 ½ cups all-purpose flour
  • 1 Tbsp granulated sugar
  • Pinch of fine sea salt
  • 1 cup cold unsalted butter, cut into ½-inch pieces
  • ¼ to ½ cup ice water

 

INSTRUCTIONS:

TO MAKE PASTRY BY HAND:

  1. In a large bowl, whisk together the flour, sugar and salt.
  2. Add the butter to the flour mixture. Using a pastry cutter or your hands, work it in until pea-size lumps of butter are just visible.
  3. Add ¼ cup of the water. Stir with a fork until the dough comes together. Add a little more water if the dough is dry. Don’t overwork the dough, or the pastry will be tough.
  4. On a clean work surface, gather the dough into a ball. Cut it in half and pat out each piece into a disc. Wrap it tightly in plastic wrap, then refrigerate for at least 1 hour. (The pastry can be refrigerated for up to 3 days. Or put the wrapped pastry in freezer bags and freeze for up to 1 month. Thaw in the fridge for 24 hours before using.)

 

TO MAKE THE PASTRY USING A FOOD PROCESSOR:

  1. In a food processor fitted with the steel blade, combine the flour, sugar and salt. Pulse two or three times just to combine.
  2. Add the butter to the flour mixture. Pulse about 12 times, or until pea-size lumps of butter are just visible.
  3. Add ¼ cup of the water. Pulse just until the dough comes together. Add a little more water if the dough is dry. Don’t overwork the dough, or the pastry will be tough.
  4. Wrap, chill and store the dough as in Step 4 of the pastry by hand method.

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