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Introduction
Fair pastry dough is a cornerstone for countless baked goods, offering the perfect balance of flakiness, tenderness, and flavor. Whether you're crafting pies, tarts, or savory pastries, this dough is incredibly versatile and easy to prepare with the right technique. With simple ingredients and step-by-step directions, even beginners can create bakery-quality pastries at home. This guide will walk you through the entire process, along with helpful tips, variations, and FAQs to perfect your pastry-making skills.
Ingredients:
2 ½ cups all-purpose flour (plus extra for dusting)
1 teaspoon salt
1 tablespoon granulated sugar (optional, for sweet pastries)
1 cup (2 sticks) unsalted butter, chilled and cut into cubes
6–8 tablespoons ice water
Directions:
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
Incorporate the Butter:
Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
Add Ice Water Gradually:
Drizzle 1 tablespoon of ice water at a time over the flour-butter mixture. Gently mix with a fork or your hands until the dough begins to come together. Avoid overworking the dough.
Form the Dough:
Turn the dough out onto a lightly floured surface. Gently knead it just until it holds together. Divide the dough into two equal parts, shape each into a disc, and wrap them in plastic wrap.
Chill the Dough:
Refrigerate the dough for at least 1 hour (or up to 24 hours). Chilling helps the butter firm up, which creates flaky layers during baking.
Roll Out and Use:
When ready to bake, lightly flour your work surface and rolling pin. Roll out the dough to the desired size and thickness for your recipe. Use as needed for pies, tarts, or other pastries.
Serving and Storage Tips:
Serving: Fair pastry dough is perfect for sweet and savory recipes. Use it as a base for pies, galettes, or quiches. Serve baked pastries warm or at room temperature for the best flavor.
Storage: Unused dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 2 months. Thaw it overnight in the refrigerator before use.
Variations:
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