This is the standard recipe to make butter pastry crust. It’s incredibly flaky and can be used for either sweet or savory dishes (just increase the sugar for a sweet recipe). You seriously will be surprised how professional the dough comes out – just don’t over work the butter! The tiny pieces of butter you can see in the dough ball are what make the finished product so light and flaky.
The recipe I list below is what I use for savory dishes.
1 ¼ cup flour
½ teaspoon of salt
½ teaspoon sugar (increase for sweet dishes)
1 stick of butter (cold)
6 tablespoons cold water
In your food processor, add the flour, salt, and sugar. Pulse to combine.
Cube the cold butter and add to the food processor. Pulse 5-6 times to combine.
Add one tablespoon of cold water into the food processor at a time, pulsing once after each addition (contents of the food processor should resemble coarse sand after adding the 6th tablespoon of cold water).
Dump this mixture onto a clean work surface and pat into a ball. Knead the dough once or twice so it comes together. Cover in plastic wrap and refrigerate for 30-60 minutes before using.
Using the dough: allow it to sit on the counter for 10 minutes . Roll out on a floured surface.