Recipe - Butter Pastry Dough

2 cup Allpurpose flour
1 One half teaspoon Salt
Three fourths cup Cold unsalted butter; cut
into bits
6 tablespoon Ice water; up to 7

In a large bowl whisk together flour and salt and with a pastry blender or
fingertips blend in butter until mixture resembles coarse meal. Add ice
water, 1 tablespoon at a time, tossing with a fork to incorporate, until
mixture begins to form a dough. On a work surface smear dough in 3 or 4
forward motions with heel of hand to slightly develop gluten in flour and
make dough easier to work with. Form dough into a ball and flatten to form
a disk.Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be
made 1 week ahead of time and chilled. Makes enough dough for a
singlecrust 12inch tart.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98

Recipe by: Gourmet magazine

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 17,
1998