This is one of these fantastic family recipes, with their little practical secrets.

There are many types of dough. The beauty of this one is that it works for sweet and savory pies alike.

It does require some dexterity though, and possibly a couple of tries. If the first batch does not turn out as expected, adjust the amount of flour and water the second time around, and you will probably get the right consistency. After that, hand-making the best dough will be quick. 

Ingredients

- 9 oz / 250 g all-purpose flour 

- 4.4 oz / 125 g butter, European-style preferably (contains more butterfat hence melts quicker)

- Pinch of salt

- 1/4 cup of water, a tad lukewarm

Utensils

Large bowl, small kitchen knife, a clean pair of hands!

Directions

STEP 1

Dice the butter.

STEP 2

Soften butter in microwave for a few seconds, until it has the consistency of an ointment. It should not be liquefied. If you don't have a microwave, just take the butter out of the fridge about 30 minutes before starting the recipe. 

STEP 3

Combine the flour, butter and a pinch of salt in the bowl and mix with your fingertips. You should knead the mix as fast as you can.

STEP 4

Once the butter and flour are roughly mixed, keep mixing while pouring a thin string of lukewarm water from the tap or from a cup. Do that until dough is compact and soft.  

If bits of dough do not blend, there is not enough water; just add a few drops of water.

if dough is sticky, there is too much water; just spray a bit more flour.

Good dough will feel right when holding it: in addition to soft and compact, a feel of  flour powder on the surface.

STEP 5

Place the dough in a bowl, cover with plastic film, and let rest in refrigerator for a minimum of 2 hours. The longer the dough rests, the lighter it will be. Overnight rest is best, but not necessary.

STEP 6

Take the dough out of the refrigerator an hour before use. If you forget to take it out, soften it for a few seconds in the microwave. Before rolling the dough, be sure to sprinkle your kitchen counter or board with flour.

Unused dough can be frozen and reused later.  

Bon appétit!

Any questions? Contact us!