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.
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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.
