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Basic Pastry Dough

Yankee Plus Dec 2015


Basic Pastry Dough
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Total Time: 25

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  • 3 cups all-purpose unbleached flour, chilled
  • 1-1/4 teaspoons salt
  • 3 tablespoons sugar
  • 18 sliced tablespoons unsalted butter, chilled
  • 6 to 8 tablespoons ice water


Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.

Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat. Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.

Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. Fold dough gently into quarters and transfer to an ungreased 9-inch tart pan. Unfold and gently push dough into pan. Roll out second disk. Cut small decorative holes in center of dough, then transfer to flour-dusted cookie sheet. Refrigerate until needed.

Updated Monday, April 19th, 2004

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