This flaky, buttery pastry forms the structure of the Strawberry-Cream-Pie Cake.
- Total Time:
- Yield: Makes 4 disks
Source: Martha Stewart Living, June 2015
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 2 teaspoons coarse salt
- 2 sticks cold unsalted butter, cut into pieces
- 1/3 to 1/2 cup ice water
Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water and pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.
Transfer dough to a lightly floured surface and knead once. Divide into 4 pieces. Pat into disks and wrap each in plastic wrap. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.