Ingredients for Foolproof Flaky Butter Pastry
- Unbleached All Purpose Flour
- 1 tablespoon granulated sugar (3 tablespoons for sweet variation)
- Kosher Salt
- 1/4 teaspoon baking powder
- Unsalted Butter
- 1/2 cup sour cream
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How to Make Foolproof Flaky Butter Pastry
- **Method 1: Food Processor**
- Combine flour, sugar, salt, and baking powder in a food processor; pulse to combine.
- Add cold butter cubes; pulse until mixture resembles coarse crumbs.
- Refrigerate for 15 minutes.
- Add sour cream; pulse until dough just comes together.
- Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- **Method 2: By Hand**
- Whisk together flour, sugar, salt, and baking powder in a bowl.
- Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
- Refrigerate for 15 minutes.
- Add sour cream; mix with a fork or pastry blender until combined.
- Gently knead 7-8 times to incorporate loose bits.
- Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- **Sweet Variation:** Increase sugar to 3 tablespoons and add vanilla extract or lemon zest. Follow either method above.
- **Rolling and Baking**
- Let dough rest at room temperature for 15 minutes before rolling.
- Lightly flour your work surface and rolling pin.
- Roll dough into a 14-inch circle (1/8 inch thickness). Add flour as needed to prevent sticking.
- Patch any cracks with water.
- Gently roll dough onto rolling pin to transfer to tart tin or baking sheet.
- Bake according to your chosen recipe (approx. 25 minutes). Pre-baked dough can be frozen up to a week; bake from frozen.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
18g
Fat
170g
Carbs
33g
