Basic Butter Pie Pastry
A delicious and wonderfully basic traditional rough puff or scotch butter pie pastry made.
Remeber that quality, texture and type of butter can bring a personal flavour.
Basic Butter Pie Pastry keys are;
Very cold water,
Don’t use too much water,
Be very careful to not overmix,
Make sure your butter pieces do not melt,
A delicious and wonderfully basic traditional rough puff or scotch butter pastry made with butter.
Remeber that quality, texture and type of butter can bring a personal flavour.
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Ingredients
- 3 Pounds All-purpose Flour
- 1/2 Ounce Salt
- 2 Pounds Butter Cut into pieces and chilled
- 16 Fluid Ounces Water Cold
Ingredients
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Instructions
- Combine the flour and salt thoroughly.
- Gently rub the butter into the flour using your fingertips to form large flakes for an extremely flaky crust, or until it looks like a coarse meal for a finer crumb.
- Add the water all at once and mix until the dough just comes together. It should be moist enough to hold together when pressed into a ball.
- Turn the dough out onto a floured work surface and shape into an even rectangle.
- Wrap the dough with plastic and chill for 20 to 30 minutes.
- The dough is ready to roll out now, or it may be held in refrigeration for up to 3 days or frozen for up to 6 weeks. (Thaw frozen dough under refrigeration before rolling it out.) Scale the dough out as necessary, using about 1 ounce of dough per 1 inch of pie pan diameter. To roll out the dough, work on a floured surface and roll the dough into the desired shape and thickness using smooth, even strokes. Transfer the dough to a prepared pie, tart, or tartlet pan. The shell is ready to fill or bake blind now.
Recipe Notes
Keys are;
Very cold water,
Don't use too much water,
Be very careful to not overmix,
Make sure your butter pieces do not melt,
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