F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Classic Flaky Pastry

  • SERVINGS: MAKES ONE 11 1/2-INCH PASTRY ROUND
  • MAKE-AHEAD
  1. 1 cup unbleached all-purpose flour
  2. 1/8 teaspoon fine sea salt
  3. 1 stick (4 ounces) cold unsalted butter, cut into cubes
  4. 3 tablespoons ice water
  1. Blend the flour with the salt in a food processor. Add the butter and process until well blended, about 8 seconds. Add the water and process just until the water has been absorbed and the mixture looks like wet sand. Transfer the pastry to a work surface and knead lightly until it comes together. Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
  2. On a lightly floured surface, roll the pastry into an 11 1/2-inch round. Drape the dough over a rolling pin, then open it out on a baking sheet lined with plastic wrap and refrigerate until ready to use.
Make Ahead The pastry disk can be wrapped and frozen for up to 1 month.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.