The classic French pastry dough is fairly easy to make and a little less temperamental than American pie dough because the butter is mixed in more thoroughly. The result is still tender and has a flaky mouthfeel, though the texture is more crumbly than my All-Buttah Dough, which also makes it great for decorating pies with. This dough is best baked at 400°F/205°C. To par-bake, bake with pie weights for 15 to 17 minutes, until the crust is beginning to turn pale golden around the edges. Remove the weights and continue to bake for 3 to 5 minutes, until the crust is lightly golden. To blind bake, bake for 7 to 10 minutes more after removing the pie weights, until evenly golden. Adapted from The Book on Pie. —Erin Jeanne McDowell
(45 grams) ice water, plus more as needed
In This Recipe
In a food processor, pulse the flour and salt to combine. Add the butter and continue to pulse until the mixture resembles coarse meal.
Drizzle the water around the flour mixture, then pulse to incorporate. If the dough comes together into a ball, stop pulsing. If the dough is dry or crumbly, add more water 1 tablespoon (15 grams) at a time until it comes together.
Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell