Butter dough

Making butter dough is best done when everything is ice cold. To prepare, put your butter, mixing bowl, and flour in the freezer overnight or for a few hours until they are nice and chilled. When butter dough becomes too warm, it can separate and become difficult to work with.  Plunging your hands in ice water can achieve the best results when working with the dough. After you have chilled your hands, make sure to dry them.

1 1/2 cups all-purpose flour

1 entire stick of Kerry gold pure Irish butter grated by a cheese grater.

1 teaspoon confectioners sugar

1/2 teaspoon salt

Ice water in a small bowl.

Add grated butter to your bowl of cold flour, salt, and sugar and incorporate until butter and flour creates small pebble-sized pieces.

Put the bowl back into the freezer and let the dough chill for about 10-15 minutes.

Take your bowl back out of the freezer.

Take your ice water and incorporate the water into your flour and butter mixture 1 tablespoon at a time. The goal is to make a solid ball of dough so use as little or as much water as you need.

Once you have formed your dough ball, put it back into the freezer for another 10 minutes. ( I know it’s a lot of in and out of the freezer but it helps keep everything cold.)

Take out your bowl of dough from the freezer and flour your work surface. Place the dough ball on your floured counter and begin to roll your dough out flat.

Once your dough ball is rolled out and flat, take your rolling pin and try to roll the flattened dough onto your rolling pin starting at the edge. It should roll up easily, if it sticks or rips the dough might need to be put into the freezer again.

Unroll the dough onto a pie pan like a blanket. (You can also wrap your dough ball in plastic wrap and stick it in the freezer for later.)

Poke holes all over the bottom of the dough and design the edges as you like.

Fill your pie dough with the filling of your choice.

Enjoy and happy baking!


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