Imagine sinking your teeth into a perfectly crafted, buttery pastry dough that transports you straight to the rustic kitchens of Italy. Our Pizza Rustica Pastry Dough recipe is not just another recipe—it's a culinary adventure that will elevate your baking skills from amateur to artisan. With just a few simple ingredients and some expert techniques, you'll create a dough so flaky and delicious, it will make your taste buds dance and your guests marvel at your cooking prowess.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 1 pie
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, whisking together to ensure even distribution.
- Add the chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork. Stop adding water when the dough begins to come together and can be formed into a loose ball.
- Transfer the dough onto a clean, lightly floured surface. Gently knead the dough 2-3 times to fully incorporate the ingredients, being careful not to overwork the dough.
- Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and butter to firm up.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly for easier rolling.
- On a floured surface, roll out the dough to your desired thickness, typically about 1/8 inch thick for a pizza rustica.
- Transfer the rolled dough to your baking dish or pie pan, trimming excess edges and crimping as desired.
Tips
- Temperature is Key: Keep your butter extremely cold to ensure a flaky, tender crust. Work quickly to prevent the butter from warming up.
- Don't Overwork the Dough: Gentle handling is crucial. Overworking develops gluten, which can make your pastry tough instead of delicate.
- Use Ice Water: Cold water helps maintain the butter's integrity and prevents premature melting during mixing.
- Chill, Chill, Chill: The 30-minute refrigeration isn't optional—it's essential for developing texture and making the dough easier to handle.
- Room Temperature Rest: Letting the dough sit for 5-10 minutes before rolling prevents cracking and makes rolling smoother.
- Flour Your Surface: A lightly floured surface prevents sticking and helps you roll the dough evenly.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 26g
Protein: 4g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 60mg
