SIMPLE FLAKY PASTRY DOUGH

Carol

2 ½ cups all purpose flour, plus up to ½ cup for rolling

2 tbsp. sugar

1 tsp salt

8 oz. (2 sticks) cold unsalted butter, cut into ½ inch pieces

½ cup ice cold water

Blend dry ingredients together in the bowl of a food processor.

Add butter in two batches, pulsing quickly in between each batch until small pea-sized pieces are formed.

Add ¼ cup ice cold water all at once, pulse quickly, add more water 1 tablespoon at a time until dough begins to form a ball.

Flour your rolling surface using a ¼ cup flour, turn dough out onto it. Roll dough into a rough rectangle using as much additional flour as necessary to keep it from sticking, being careful to still leave visible chunks of butter, this is what makes the dough flaky.

Fold both sides of rectangle in toward the center, using a large metal spatula or dough scraper if necessary, then fold dough in half top to bottom, forming a square, roll dough to combine layers, adding more flour as necessary to keep dough from sticking.

Pat dough back into a square, divide into 8 pieces, wrap in plastic and cool in refrigerator for 20 minutes.

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