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Butter Pastry Dough Whisk together 2 ½ c plain White Lily flour, 2 t sugar and ¾ t salt. Cut in 2 sticks semi-soft butter with your fingertips or in a pasty blender. When it resembles coarse meal. Drizzle evenly with 9 T ice water and gently stir with a fork until incorporated. Squeeze a small handful: if it doesn’t’ hold together, add more ice water 1 T at a time. Do not overwork. Turn out onto lightly floured surface and divide into 8 portions. With heel of hand, Smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6” disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Roll out pastry on a lightly floured surface with floured rolling pin into a rough 16” round (1/8” thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on 14” baking sheet, then chill, covered loosely with plastic wrap for 30 min. |