Steps to Make Paul Hollywood Pastry Dough

Buttercrust Pastry Dough

Preheat the oven to 200c/400f/gas 6.

Recipe Summary Buttercrust Pastry Dough

I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.

Ingredients | Paul Hollywood Pastry Dough

2 cups all-purpose flour, divided

½ cup butter, cut into 12 cubes, frozen

1 tablespoon sugar

1 teaspoon salt

6 tablespoons ice water

Directions

Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.

Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

Ingredients make about 1 pound pie dough (enough for 1 large pie or 4 turnovers)

For the hand pies shown in the photo, here's Chef John's recipe for Apple Hand Pies.

This pastry is absolutely perfect for Chef John's Fresh Strawberry Tart!

Info | Paul Hollywood Pastry Dough

prep: 15 mins additional: 1 hr total: 1 hr 15 mins Servings: 6 Yield: 1 pound pie dough

TAG : Buttercrust Pastry Dough

Desserts, Pies, Pie Crusts,