This classic French pastry dough is easy to work with and lends itself well anywhere! Flaky and tender, it can be rolled thin, cut into shapes, or used as a quiche crust.

2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour, chilled
1 teaspoon salt
1 teaspoon sugar (only use if making a sweet dough!)
1 cup (2 sticks) butter, ice cold, cut into small (1/4 inch) cubes

1 large egg
1/4-1/2 cup ice cold water

It is really important to have your ingredients ice cold before beginning to make this dough!
In the bowl of your electric mixer, using the paddle attachment, pulse the Better Batter Flour, salt and optional sugar to mix well.

Add the butter and toss on low speed a few times to coat all cubes of butter. Turn mixer to low and mix until mixture begins to resemble coarse crumbs (like coarsely grated parmesan cheese). It is okay to a have a few pea sized lumps remain. With the mixer running, pour in the egg and mix until well combined. Slowly add ice water in a steady stream until 1/4 c is added. Turn speed to high and mix for 10-15 seconds. Turn off mixer and test dough by squeezing together – if mixture is crumbly you may need to add a tablespoon or so of water at a time, as you work the dough, to attain proper texture. Dough should feel like pie dough.

Roll out on lightly floured surface and use in recipe right away.