We’ll show you how to mix pie dough, using a mixer and also using a food processor.
This all- butter pie dough works well for sweet and savory fillings. Freezes well for a few weeks, well wrapped.
If you don’t have pastry flour, substitute with AP flour. The texture becomes crunchier, and you may need to add a bit more water during mixing.
Pastry flour 266g / 2 1/8 cups
Sugar 13g / 2 1/2 tsp
Salt 5g / 1 tsp
Butter, cold, cubed 186g / 1.5 sticks
Water, cold. 80g / 1/3 cup
Yields 550g dough, enough for 6 individual tarts or 1, 9” double crusted pie
Mix dry ingredients together.
Add the butter into the dry ingredients.
Using a mixer with a paddle attachment or a food processor, process until butter chunks are about 1/4” size and flour turns into a yellowish color.
Add the water, and mix until the dough just comes together.
Divide into desired portions, and refrigerate for a few hours before rolling.