Butter Pastry Dough


  1. In a large bowl whisk together flour and salt and with a pastry blender or finger tips blend in butter until mixture resembles coarse meal.
  2. Add ice water 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
  3. Knead the dough lightly to slightly develop gluten.
  4. Form dough into a ball and flatten to form a disk.
  5. Wrap dough in plastic wrap and chill 1 hour.


  • 2 cups Assoluti® Flour, High Gluten
  • 6 oz. Nature's Best Dairy® Butter, cold, unsalted, cut into bits
  • 1 1/2 tsp. salt, kosher
  • 6-7 Tbsp. water, ice