This Rustic Herb Pastry Dough is a game-changer for anyone who loves a good, flaky crust with a hint of earthy herbs. Perfect for savory pies or tarts, this dough brings a fragrant twist to your classic pastry, making it a standout addition to any meal.
All-purpose flour forms the backbone of our pastry dough, providing the structure needed for a flaky crust. Unsalted butter, chilled and diced, is crucial for that perfect flakiness; make sure it’s cold to prevent it from melting into the flour too quickly. A teaspoon of salt balances the flavors, while dried thyme and dried rosemary add an aromatic depth that makes this dough unique. The cold water brings the dough together without activating too much gluten. Finally, apple cider vinegar helps tenderize the dough and adds a subtle tang.
This dough is fantastic for savory pies, such as chicken pot pie or a hearty vegetable tart. It pairs beautifully with a fresh garden salad for a light meal or with roasted vegetables for something more filling. You could even use it as a base for a rustic galette with your favorite filling.
Start by grabbing a large mixing bowl and tossing in your flour, salt, thyme, and rosemary. Give it a quick stir to ensure everything is evenly distributed. Next, add your chilled, diced butter. You can use a pastry cutter, but I often find using my fingers gives me more control. Work the butter into the flour until it resembles coarse crumbs — think sandy beach, not gravel road.
In a small bowl, mix your cold water and apple cider vinegar. Slowly drizzle this mixture into the flour and butter, stirring gently with a fork. You’re looking for the dough to just start coming together — don’t overdo it. Once it holds together a bit but is still crumbly, dump it onto a lightly floured surface.
Knead the dough gently with your hands to form a smooth ball. This shouldn’t take long; just a couple of turns should do. Then, wrap your dough in plastic wrap and let it chill in the fridge for at least 30 minutes. This rest period is key for the butter to firm up again, which is what gives you that flaky texture.
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