👨🍳 Instructions
1️⃣ Prepare the flour mix: In a large bowl, whisk together the flour, salt, and sugar (if using).
2️⃣ Incorporate the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it forms coarse crumbs (pea-sized pieces).
3️⃣ Add liquid: Mix the ice-cold water and vinegar/lemon juice in a small bowl. Gradually drizzle it into the flour mixture, stirring gently with a fork until the dough starts to come together.
4️⃣ Form the dough: Transfer the mixture to a lightly floured surface and gently knead just until it forms a smooth dough (don’t overwork it!).
5️⃣ Chill: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). This helps the butter solidify, ensuring a flaky crust.
6️⃣ Roll it out: On a floured surface, roll out the dough to your desired thickness, then use it for pies, quiches, turnovers, or any pastry recipe!
7️⃣ Bake as needed according to your recipe’s instructions.
🔥 Pro Tips for Success:
✔ For extra flaky layers, fold the dough once or twice before chilling.
✔ Keep all ingredients cold for the best texture.
✔ If making a savory crust, skip the sugar and add a pinch of black pepper or herbs for extra flavor.
💬 What’s your favorite way to use pastry dough? Let me know below! 👇