I have been wanting a food processor for a very long time, and finally I found the one that I wanted for a crazy good bargain! So many exciting things to try… Not the least of which being pastry dough. I really liked the texture of this dough. I used it for Berry Galette twice- once as described in the recipe, and once in my new tart pan. Both times worked splendidly.
Flaky Pastry Dough
Credit: The Weeknight Cook by Williams-Sonoma
Flour- 4 cups
Salt- 1 teaspoon
Unsalted butter- 1 ½ cups plus 3 tablespoons, cold, cut into cubes
Ice water- ¾ cup
In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the flour mixture and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together. Transfer to a lightly floured work surface,divide into 3 equal portions , and press each into a flat disk. Wraps each dough disk in plastic and refrigerate for 30 minutes before using.
*Makes 3 dough disks. Store the wrapped disks in the refrigerator for up to 3 days or in freezer for up to 1 month. If freeing the disks, place the wrapped disks in heavy-duty resealable plastic bags. Thaw disks in the refrigerator overnight before using.
*Use for Berry Galette