Butter pastry dough
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Butter pastry dough
  Butter    Dough  
Last updated 6/12/2012 1:11:30 AM. Recipe ID 39013. Report a problem with this recipe.
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      Title: Butter pastry dough
 Categories: Good, Morning, America
      Yield: 1 Servings
      2 c  All-purpose flour
  1 1/2 ts Salt
    3/4 c  Cold unsalted butter; cut
           -into bits
      6 tb 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 single-crust 12-inch tart.
  MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98

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Recipe ID 39013 (Apr 03, 2005)

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