Say hello to your new go-to pastry dough recipe. You might already be familiar with how to make pastry dough, but this recipe extends far beyond pie. In terms of texture, it is less tender than a classic pie dough, but more flaky and soft. This all-butter pastry dough is rich and full of flavor, and while it can be used for traditional fruit or custard-filled pies, it is not exclusively a pie dough recipe. It is also perfect for so many other recipes, like mini fruit tartlets, hearty chicken pot pies, and sweet or savory hand pies.

The Main Ingredients

The main ingredients in pastry dough are similar to those in standard pie dough, with one exception. You may notice that this recipe does not have any sugar in the ingredient list. A little bit of sugar actually tenderizes the pastry in addition to adding a bit of sweetness. Since this recipe is not designed specifically for sweet pies, we don't include sugar. This makes the dough more stable and easier to roll out.

This is an all-butter pastry dough, so the buttery flavor really shines through. A bit of salt brings out the butter flavor, and all-purpose flour and water hold the dough together.

Tips for Working With Pastry

Keep your ingredients cold. Working with chilled butter and very cold water helps keep the pastry dough nice and flaky as it bakes.
This pastry dough is a bit more forgiving than standard pie dough. If you notice any cracks or holes while you're rolling the dough out, feel free to patch them up with scraps of excess pastry.
Mix quickly and don't overwork the dough. Over-mixing can make the pastry a little tough, so stop mixing just as soon as the flour is incorporated.
Keep the dough cold when rolling. If you start to notice any sticky or warm spots on the pastry as you're rolling it out, transfer the dough to the refrigerator for a few minutes to firm up. Cold dough is much easier to work with.

Is Pastry Dough the Same as Pie Dough?

Pastry and pie doughs are very similar and can often be used interchangeably. A classic pie crust has a spoonful of sugar to sweeten and tenderize the dough, but both recipes have a buttery flavor and flaky texture.

Ingredients

2 ½ cups all-purpose flour, (spooned and leveled)
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into ½-inch pieces
3 tablespoons ice water

Directions

Ingredients of Basic Pastry Dough — Rachel Marek

Mix flour and salt:

In a food processor, pulse flour and salt to combine.

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Add butter and pulse:

Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

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Add ice water and pulse:

Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix.

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Form dough into a disk and chill:

Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

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Using a Food Processor

The food processor is a great tool to make pastry dough. You can whip up multiple crusts in no time without getting your hands dirty. Pulse slowly and gently to make sure you don't overmix the dough. You can always finish mixing with a spatula if you're worried.

Frequently Asked Questions

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What are the 3 types of pastry?

The 3 types of classic pastry dough are brisée, sucrée, and sablée.
- Brisée: This is what you think of when you see a standard pie dough or pastry dough. It is a flaky dough made by pressing fat into flour. You can use it in all kinds of pies and galettes.
- Sucrée: This translates to "sweet dough". It is similar to brisée, but is slightly sweeter and has a more crumbly texture. Recipes usually instruct you to cream together the butter and sugar, then mix in flour and eggs. Sucrée is perfectly paired with lemon curd and fresh fruit tarts.
- Sablée: This pastry has the richest and most buttery flavor, and is similar to shortbread. It often incorporates almond flour into the dough and is more tender and delicate than brisée and sucrée. Instead of rolling it out like other pie crusts, this crumbly dough is easier to press into pie or tart tins. Its almond flavor makes it a great choice for frangipane tarts.
What does adding vinegar do to pastry dough?

Many bakers swear by adding vinegar to pastry dough. There are two main reasons.
- Vinegar inhibits gluten development. As soon as moisture is added to the dough, gluten will start to form. Adding a little bit of vinegar can help slow down gluten development, keeping the crust even more tender.
- Vinegar can help prevent oxidation. Even when tightly wrapped, pie dough will be exposed to oxygen, which can start to turn the dough a bit gray in color and affect how golden brown it will bake up. Vinegar may slow down the oxidation process, leaving you with a golden brown crust every time.
Why Do Some Bakers Add Vinegar to Their Pie Dough?

Can you overmix pastry?

Yes. Just like with any other dough, the longer you mix, the tougher the pastry will become. Mix just until everything is incorporated to keep your pastry tender and flaky.

Try This Pastry Dough with These Recipes: