Chopped Dough
Baking and Desserts • European
Description
A versatile dough for open pies — both savory and sweet.
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Salt a pinch
- Water 6 teaspoons
Step-by-Step Guide
Step 1
Sift 200 grams of flour and a small pinch of salt into a bowl. Cut the cold butter into pieces and add it to the same bowl. Next, using a knife or a pastry cutter, chop the butter into the flour until you have small, flour-coated pieces of butter about the size of a hazelnut or slightly smaller.
Step 2
Make a well in the dough and pour in five to six tablespoons of ice-cold water. The water must be very cold to ensure that the butter does not melt and the dough becomes slightly flaky. Therefore, it's best to place a lot of ice in a bowl and cover it with water before mixing the dough—this way, the water will remain cold regardless of the room temperature. Now, pour the water into the dough and gradually use your fingers in a circular motion to incorporate all the butter and flour into the water, forming the dough. There's no need to overwork it—the dough should be pliable but not too smooth, with visible chunks of butter inside.
Step 3
Slightly flatten the dough ball, wrap it in plastic wrap, and refrigerate for at least half an hour, preferably for an hour.
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