Yeasted Butter Pastry Dough

1/2 cup lukewarm water
1 package (2 1/4 teaspoons) active dry or instant yeast
2 cups all-purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk

Measure the water in a 1-cup glass measure.  Sprinkle the yeast over the water, mixing briefly with a fork.  Set aside for 5 minutes to dissolve.

Meanwhile, place the flour, sugar, and salt in a food processor and pulse several times to mix.  Scatter the butter over the dry mixture and pulse 7 or 8 times, until the butter is broken into very small pieces.

Add the egg yolk to the yeast mixture and blend with a fork.  Add the liquid to the food processor and pulse repeatedly, until the dough coheres, then run the machine non-stop for 8 to 10 seconds to knead the dough.

Place the dough in an oiled medium-size bowl, rotating the dough to coat the entire surface.  Cover the bowl with plastic wrap and set aside to rise in a warmish spot for 1 hour.  If for some reason you need to delay the rising, simply put the dough in the refrigerator.

(To make a dessert fruit pizza pie: After an hour of rising, punch the dough down gently once or twice, not vigorously.  Place the dough on a floured work surface and dust it lightly with flour.  Gently roll the pastry into a 13- or 14-inch circle, keeping it of even thickness as best you can.  Transfer the pastry to the prepared baking sheet, pinching the edge of the dough into an upstanding ridge.  Refrigerate for 15 minutes.  Heat the oven to 425 F.  Top with fruit as desired.  Bake for 15 minutes.  Reduce oven temperature to 375 F and rotate baking sheet 180 degrees.  Continue to bake until the crust is golden brown and juices bubble thickly on top, 10 to 12 minutes.  Slide the pizza onto a wire rack.  Let cool for 10 to 15 minutes.  Slice and serve within a few hours.)

Makes enough pastry for 1 large pie.

From Pie by Ken Haedrich