If you're looking to master the art of pastry making, this traditional pastry dough recipe is your perfect starting point. It’s a classic, versatile dough that can be used for everything from pies to tarts, making it a staple in any home baker's repertoire.
The key to this recipe lies in the quality of your ingredients. Start with all-purpose flour to give the dough structure. The unsalted butter is crucial for that buttery, flaky texture and allows you to control the saltiness. A pinch of salt enhances the flavor, while a touch of sugar adds subtle sweetness that complements both sweet and savory fillings. Lastly, ice water brings the dough together without melting the butter, which is essential for flakiness.
This pastry dough is a fantastic base for both sweet and savory dishes. Try it with a classic apple pie, or use it for a savory quiche with spinach and feta. The buttery flavor complements rich chocolate or citrus fillings beautifully.
Start by gathering your ingredients. In a large mixing bowl, combine the flour, salt, and sugar. This dry mix is the foundation of your dough. Next, add in the diced butter. Use a pastry cutter or your fingertips to incorporate the butter into the flour until the mixture turns into coarse crumbs. If the butter starts to melt, pop the bowl back in the fridge for a few minutes.
Now, slowly add ice water, one tablespoon at a time, mixing with a fork after each addition. You’re looking for the dough to just hold together without being too wet. Once it comes together, gather the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the fridge for at least an hour. This rest period is crucial as it helps relax the gluten, making it easier to roll out.
When you’re ready to use it, sprinkle some flour on your counter and roll out the dough to your desired thickness. Keep turning the dough as you roll to prevent sticking. And there you have it, your dough is ready for any pie or tart your heart desires!
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