- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons salt
- 1 stick (1/2 cup or 115g) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1/3 cup ice water
- 1 tablespoon distilled white vinegar
INSTRUCTIONS:
- Method Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
- Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together.
- Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. To use, cut dough into portions, dust benchtop and rolling pin lightly with flour, roll out the dough and fill!
- Fill with your choice of filling, seal, brush the top with a light egg wash and bake for about 20 minutes at 350F (180C) or until golden.
Source: Drool Factor
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