Things You'll Need:
- 3 cup all-purpose flour
- ¾ cup chilled unsalted butter
- 1½ tsp salt
- 12 tbsp water
- Above ingredients
- Pastry cutter
- Fine mesh sifter or strainer
- Large bowl
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Step 1
Cut the butter into tablespoon-sized slices and keep them refrigerated until you are ready to use them.
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Step 2
In a large bowl, sift the flour and salt together. Add the butter on top of the flour.
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Step 3
Using a pastry cutter or two butter knives, cut the butter into the flour until the butter and flour are mixed together. To cut the butter, press down with the pastry cutter or draw the two knives through the butter away from each other. The butter should be crumbly and about the size of peas or slightly smaller.
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Step 4
Add half of the water and mix it into the crumbly flour mixture to create a dough. Then add the rest of the water a tablespoon at a time, mixing each time until the water is just incorporated.
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Step 5
Once all of the water is added, the dough should look glossy and uniform. Form the dough into a cohesive ball.
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Step 6
Wrap the dough in plastic film. Refrigerate the dough for an hour.
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Step 7
Sprinkle approximately two tablespoons of flour onto your preparation surface.
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Step 8
Take the dough out of the refrigerator and place on the floured surface and knead for approximately five minutes, adding flour if the dough is sticky or water if the dough is crumbly.
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Step 9
Roll the dough into a fat cylindrical shape to aid in equal division of the dough. Divide the dough into five to six equal portions. The pasties will be larger if you use only five portions.
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Step 10
Wrap the dough in plastic wrap and refrigerate until you are ready to assemble your pasties.









Comments
synchronicitys said
on 4/21/2009 Used this dough today for my pasties. PERFECT recipe thank you so much for sharing :)