Traditional Pastry Dough
Experience the timeless art of baking with this Traditional Pastry Dough recipe, perfect for creating flaky and buttery pie crusts.
Prep time: 30 minutesCook time: Serves: 8
Ingredients
2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
1 tsp salt
1 tsp sugar
1/4 to 1/2 cup ice water
Instructions
1. In a large mixing bowl, combine the flour, salt, and sugar.
2. Add the diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, a tablespoon at a time, stirring with a fork until the dough holds together.
4. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Roll out the dough on a floured surface to the desired thickness before using for pies or tarts.
Storage
Wrap the dough tightly in plastic wrap and store in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheating
Thaw frozen dough in the refrigerator overnight before using. Let refrigerated dough sit at room temperature for 10-15 minutes before rolling out.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
