Benoît Guichard
March 1999

Gallery

Recipe Summary test

Yield:
MAKES ONE 11 1/2-INCH PASTRY ROUND
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement