All Butter Pastry crust

Anson Mills recipe

All Butter Pastry crust
All Butter Pastry crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4.5 4.5 1/2”

    oz. cold, unsalted European butter, cut into 1/2” cubes

  • 6.5 6.5

    6.5 oz. Anson Mills Cononial style Fine Cloth-Bolted Pastry flour, frozen, plus additional for rolling out the dough

  • handful A handful of ice cubes

  • 2-3 2-3

    2-3 oz. spring or filtered water

  • 1/2

    1/2 t. Fine sea salt

  • 4.5 4.5 1/2”

    oz. cold, unsalted European butter, cut into 1/2” cubes

  • 6.5 6.5

    6.5 oz. Anson Mills Cononial style Fine Cloth-Bolted Pastry flour, frozen, plus additional for rolling out the dough

  • handful A handful of ice cubes

  • 2-3 2-3

    2-3 oz. spring or filtered water

  • 1/2

    1/2 t. Fine sea salt

  • 4.5 4.5 1/2”

    oz. cold, unsalted European butter, cut into 1/2” cubes

  • 6.5 6.5

    6.5 oz. Anson Mills Cononial style Fine Cloth-Bolted Pastry flour, frozen, plus additional for rolling out the dough

  • handful A handful of ice cubes

  • 2-3 2-3

    2-3 oz. spring or filtered water

  • 1/2

    1/2 t. Fine sea salt

Directions

1. Divide the butter into 2 small bowls, one with 2 oz. of butter, the other with 2.5 oz. Cover each bowl with plastic wrap and place them in the freezer for 30 minutes. 2. After the butter has chilled for 30 minutes, drop a large handful of ice cubes into a liquid measuring cup and fill the cup with water; set aside to allow the water to chill. Meanwhile, turn the frozen flour into a food processor, add the salt, and pulse a couple times to combine. Working quickly, set a second measuring cup on a digital scale, rare the scale, and pour 1.8 oz. of ice water, taking only the water and none of the ice; set remaining ice water aside. Scatter the larger amount of chilled butter over the flour in the food processor and pulse until the butter pieces are fine-ish and the mixture looks a bit pebbly, about 10-1 second pulses. Scatter the remaining butter over the flour-butter mixture and pulse until the butter is mixed in but still in large chunks, about 5 10-second pulses. With the machine running, pour the ice water through the feed tube; once all the water has been added, let the machine run for just 2-3 seconds more. The mixture will look fine and granular, and the butter will be in fine bits, but it will not have come together in a cohesive dough. Squeeze a bit in your palm—it should hold together and not crumble apart if pressed or prodded. If the dough does not hold together or if it crumbles easily, dump the mixture in a large bowl, sprinkle in an additional 1 t. Or so of ice water, and fluff the mixture with your fingers to incorporate the water. Test again by squeezing a bit of the dough. If needed, sprinkle and fluff in additional water, the dough should not require more than a total of 1 T. Additional ice water. 3. Turn the dough particles onto a large sheet of plastic wrap. Press and squeeze the pile into a compact mound, then flatten into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 8 hours or up to overnight. 4. Unwrap the dough, place it on a lightly floured sheet of parchment paper, lightly flour the top and pound it with a rolling pin to flatten it while retaining its round form. Place a second sheet of parchment paper on top. Using a rolling pin, roll out the dough to a 12-13 inch round, flipping it into its parchment sandwich as necessary and lifting to paper to prevent the dough from sticking. Lightly flour the rolling pin, wrap the dough around it, then unroll the dough onto a 9” pie pan or 10” tart pan with removable bottom. Lift the edges of the dough and ease it into the corners of the pan. If using a pie pan, trim the edges, then crimp or flute them, if using a tart pan, gently press the dough into the fluted sides of the pan, then use a paring knife to trim the excess dough so that the edge is flush with the rim of the pan. With a fork, poke evenly-spaced sets of holes on bottom of dough. Refrigerate the dough lined pan until the dough is firm, at least 1 hour or up to 2 hours. Adjust an oven rack to the lowest position. Place a pizza stone on the rack and heat the oven to 400 degrees; allow the pizza stone to heat for at least 1 hour. 5. Line the chilled dough lined pan with a sheet of aluminum foil, allowing ample overhang. Pour 4 C. Of pie weights or dried beans into the foil. Slide pan directly onto pizza stone and bake 25 minutes. Carefully remove the pan from the oven, fit out the foil and weights, then return the pan to the pizza stone. Continue to bake until the pastry is set and golden brown, about 5 minutes.

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