Sweet Pastry Dough with Lynne Rossetto Kasper
Crisp, Crunchy Crust Serves as Base for Tarts and Pizza
Oct 15, 2008
St. Paul author and radio show host Lynne Rossetto Kasper shares this thin, crispy pastry dough, a nice alternative to thick crusts, which can be very filling. The addition of egg adds richness and keeps the dough tender. You can also make this pastry dough by hand in place of a food processor. Combine the dry ingredients in a large mixing bowl. Cut in the cold butter with a pastry blender until the mixture resembles coarse meal. Add the ice water one tablespoon at at time and mix just until the dough begins to come together.
RECIPE
Sweet Pastry Dough Recipe
Makes 1 fourteen-to-sixteen-inch pizza crust or tart shell
Ingredients:
- 1 1/2 cups unbleached all-purpose flour, plus more for rolling dough
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup cold, unsalted butter, cut up
- 1 egg, lightly beaten
- 2 to 3 tablespoons cold water
- Olive oil, for pan
Directions:
- In the bowl of a food processor, combine the flour, sugar, and salt. Add the butter; cover and process with several on/off pulses until the butter pieces are the size of small pieces. Add the egg and cold water. Cover and process just until the mixture forms a ball. Add additional water ( 1 tablespoon at a time) if the dough seems dry.
- Form the dough into a flat round and wrap in a piece of plastic wrap. Transfer the dough to the refrigerator and chill for at least 30 minutes.
- Lightly brush a 14-inch pizza pan with olive oil. To roll out the dough, lightly flour a work surface. Using a lightly floured rolling pin, roll out the dough to a 17-inch round. The outer border should be slightly thicker than the center. Transfer the dough on a spatula (or roll dough around the rolling pin) and place on the prepared pizza pan. Fold in the excess pastry toward the center of the dough. Cover the pan with a piece of plastic wrap and chill in the refrigerator for 30 minutes or overnight.
From "The Italian Country Table," by Lynne Rossetto Kasper. Copyright ©1999 by Lynne Rossetto Kasper. Reprinted by permission of Lynne Rossetto Kasper and Scribner.
SPECIAL THANKS
Lynne Rossetto Kasper
Radio host and author
Sally Swift
Producer
American Public Media
The Splendid Table®
480 Cedar Street
St. Paul, MN 55101
RECOMMENDED READING
Lynne Rossetto Kasper
"The Splendid Table®" (William Morrow, 1992; $39.95)
"The Italian Country Table" (Scribner, 1999; $35)
Lynne Rossetto Kasper and Sally Swift
"The Splendid Table's® How to Eat Supper" (Clarkson Potter, 2008; $35)
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