Flaky Pastry Dough

Flaky Pastry Dough

Cold butter and a light hand produce a tender, flaky crust for pies and tarts.

Total 1 hr 30 min Makes 2 crusts Calories 180/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This classic pastry dough relies on cold butter cut into flour and a splash of ice water to create distinct, flaky layers. It works for both sweet and savory pies, tarts, and turnovers, and can be made ahead and chilled or frozen until needed.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cold, cubed
  • 1/4 cup ice water, plus more as needed
  • 1 tablespoon white vinegar

Method

  1. In a large bowl, whisk together the flour, salt, and sugar.

  2. Scatter the cold cubed butter over the flour mixture and toss to coat.

  3. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

  4. In a small bowl, stir the ice water and vinegar together, then drizzle over the flour mixture a tablespoon at a time, tossing gently with a fork after each addition.

  5. Continue adding water just until the dough begins to clump together when pressed; avoid overworking it.

  6. Divide the dough in half, shape each half into a flat disk, and wrap tightly in plastic wrap.

  7. Refrigerate the dough disks until firm.

  8. Remove dough from the refrigerator and let it sit at room temperature for a few minutes before rolling out on a lightly floured surface.

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★ 4.0 (1)

Flaky Pastry Dough

This classic pastry dough relies on cold butter cut into flour and a splash of ice water to create distinct, flaky layers. It works for both sweet and savory pies, tarts, and turnovers, and can be made ahead and chilled or frozen until needed.

1 hr 30 min 2 crusts 180 cal

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cold, cubed
  • 1/4 cup ice water, plus more as needed
  • 1 tablespoon white vinegar

Method

  1. 1

    In a large bowl, whisk together the flour, salt, and sugar.

  2. 2

    Scatter the cold cubed butter over the flour mixture and toss to coat.

  3. 3

    Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

  4. 4

    In a small bowl, stir the ice water and vinegar together, then drizzle over the flour mixture a tablespoon at a time, tossing gently with a fork after each addition.

  5. 5

    Continue adding water just until the dough begins to clump together when pressed; avoid overworking it.

  6. 6

    Divide the dough in half, shape each half into a flat disk, and wrap tightly in plastic wrap.

  7. 7

    Refrigerate the dough disks until firm.

  8. 8

    Remove dough from the refrigerator and let it sit at room temperature for a few minutes before rolling out on a lightly floured surface.