The best pastry dough by Julia Child

Super Powers – Cocoon

Hey, salut

I discovered Julia Child a couple of years ago, the Julia Child, the one who introduced French cuisine to the USA and wrote a book about it, Mastering the Art of French Cooking in 1961. Few weeks after I discovered Julia Child, I discovered Julie & Julia the film and even though I was really tempted by Julie’s challenge to make all the book’s recipe in a year, I can’t but I often open the book to find inspiration. I already posted a recipe from Julia’s book in my French blog, rice with mushrooms à la Bordelaise, but today it is a really simple and basic recipe that I’m posting here, the best pastry dough. It became my favourite recipe and I’ll never do another one again, it has a buttery taste, gourmet and perfect!

140g flour, 110g butter, 1 pinch of salt, 45ml water

Prep: 15mn — Cool: 1h

Julia recommends to work the dough rapidly, particularly if your kitchen is warm, so that the butter will soften as little as possible.

Place flour, salt and diced butter in a large bowl. Rub the ingredients together between your fingers until the fat is broken into pieces the size of oatmeal flakes. Do not overdo this step, you don’t want the butter to melt.

Add the water and blend quickly with one hand, gather the dough into a mass. Press the dough firmly into a roughly shaped ball. It should hold together and be pliable, but not sticky.

Place the dough on a floured pastry board. With the heel of one hand, not the palm because it’s too warm, rapidly press the pastry down on the board and away from you. This will help the fat and flour to blend one last time.

Gather the dough again into a mass and knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in baking paper. Place the dough in the refrigerator for about an hour at least before you use it. You can keep it in the refrigerator for 2 to 3 days or in the freezer for several weeks. Always wrap it in baking paper and a plastic bag.

When you need to use it, spread the dough rapidly otherwise it could be too difficult to handle. Don’t forget to sprinkle flour on your pastry board and on your dough so it won’t stick nor to the pastry board nor to the rolling pin.

So, hat do you think about this pastry dough? Are you a Julia Child fan too?

See you very soon, des bisous.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s