Foolproof Flaky Butter Pastry
Master the art of making your own pastry with this Foolproof Flaky Butter Pastry recipe—a fail-safe guide to buttery, tender, and impossibly flaky dough. Crafted with simple ingredients like cold unsalted butter, all-purpose flour, and a touch of ice water, this recipe guarantees bakery-quality results every time. Key to its magic is the visible butter chunks that create layers of flakiness during baking, making it perfect for pies, tarts, and quiches. With a quick 15-minute prep time and a rest period in the refrigerator to ensure optimal texture, this versatile dough adapts seamlessly to sweet or savory fillings by adjusting the optional granulated sugar. Whether you're blind baking for a crisp crust or filling it with something decadent, this buttery pastry will elevate all your baking endeavors. Give it a try and transform your homemade treats into show-stopping creations!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 170 grams unsalted butter (cold)
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, for sweet pastry)
- 60 milliliters ice water
- 1 teaspoon white vinegar or lemon juice
Instructions
1. In a large mixing bowl, combine the all-purpose flour, salt, and sugar (if using) by whisking gently.
2. Cut the cold unsalted butter into small cubes. Add the butter to the flour mixture.
3. Using a pastry cutter, a fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Avoid overworking; the visible butter chunks are key to flakiness.
4. In a small bowl or measuring jug, combine the ice water and white vinegar (or lemon juice). Gradually drizzle this mixture into the flour and butter mixture, 1 tablespoon at a time.
5. Use a fork or your hands to gently mix the dough until it just comes together. Add more ice water, a half-teaspoon at a time, if the dough feels too dry.
6. Turn the dough out onto a clean surface and press it together into a disc. Avoid over-kneading to keep the butter intact and prevent gluten development.
7. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to allow it to chill and relax.
8. When ready to use, lightly flour your work surface and rolling pin. Roll the dough out to the desired thickness for your recipe.
9. Transfer the rolled pastry to your pie dish, tart pan, or desired preparation. Trim or crimp the edges as needed.
10. Use the pastry as directed in your specific recipe: blind bake or bake with a filling per your needs.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.3 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 70 mg | 5% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
