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.