Perfect Pastry Dough

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This pie pastry is perfect in every sense of the word, it's flaky, light and tender.

Prep Time10

Resting time:30

Total Time40

Course: Appetizer, Dessert

Servings: pies

Calories: 101kcal

Author: Rose

Combine flour and salt in a large bowl.
Cut in the butter into chunks or pieces using a pastry blender, a fork or your hands to break the butter into small pie size pieces. Using a grater to grate the butter is another option. Recommend that if the butter starts warming in your hand, to place the butter in the freezer for 5-10 minutes and continue grating. Mix in the grated butter into the flour.
Add cold water, vinegar and an ice cube to a measuring cup. Gradually add the ice water a little at a time, stirring the dough around the bowl with a fork or your hand. I tend to use my hand to bring the dough together but a fork works too.
As soon as it is moist enough to gather the dough together, form the dough into 4 discs and wrap in plastic and refrigerate for 1 hour or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
Take one of the discs and round it out on a floured surface to about 1/8-inch thickness. The pastry should be about 1 inch larger than the pie plate. Repeat with another disc for the top portion of the pie.
Prepare the filling and bake according to the recipe.

Place the flour and salt into food processor with the steel blade attachment, then pulse until combined. Add the butter and pulse for 8-10 times until the butter forms into small size of peas. While the processor is running, add the ice water streaming through the tube, then pulse until the dough starts to come together. Pour the dough onto the counter and knead quickly to form a ball, divide into four disc. Wrap each in plastic and refrigerator for 1 hour or overnight.