Large Batch Sweet Pastry
A touch of sugar gives this pastry a hint of sweetness and a flaky texture. Try a variation for a subtle flavour addition.
Servings: One 9-inch (23 cm) pie or one 11-inch (28 cm) tart
Ingredients:
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1 cup (250 mL) all-purpose flour
4 tsp (20 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold butter, cubed
1/3 cup (75 mL) cold whipping cream (approx)
Preparation:
In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Drizzle in cream, tossing with fork until dough clumps together and adding up to 2 tbsp (25 mL) more cream if necessary.
Press into disc. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 3 days. Or overwrap in heavy-duty foil or reseabable bag and freeze for up to 2 weeks. Let cold or thawed dough stand at room temperature for 15 minutes before rolling.)
Additional Information
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Variations
Sweet Lemon Pastry: For Large Batch Sweet Pastry, add 2 tsp (10 mL) finely grated lemon rind to flour.Sweet Nutmeg Pastry: Add pinch freshly grated nutmeg to flour.
Source
Canadian Living Magazine: January 2005
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