Let’s make sweet pastry dough! Besides great ingredients, the biggest key to flaky, perfect pastry is minimal manipulation of the dough. Flour contains gluten. The last thing you want to do is get it all worked up, or you will have tough, miserable pastry. Begin by having all your ingredients measured and nearby in a preferably cool kitchen. Butter should be very cold but not frozen solid. Refrigerator-cold is not quite cold enough. I freeze refrigerated butter for at least 30 minutes before using it and take mine out of the freezer for 10 minutes before I cut it and then use it immediately. Water should be literally ice-cold. I fill up my liquid measuring cup with ice and top it off with cold tap water and place it in the freezer for 15 minutes before using it. This can be done either with a food processor or by hand, blending the ingredients in a large bowl using a pastry blender.–Holly Herrick
LC Sweet Pastry Love Note
We’re in love. Sweet pastry love, to be exact. See, this easy-to-handle sweet pastry dough turns into crust that’s both sturdy and flaky—admirable and often mutually exclusive traits in pastry. And it’s worded safely enough for pastry dough virgins—those so chaste that their fingertips have never known what it is to meld butter, flour, and salt into a crumbly goodness. It’s foolproof, equally suited for tarts and pies, and is so lovely we’d even suggest you make it for such an epic food event as Thanksgiving, say as the foundation for the equally foolproof Drunken Pumpkin Bourbon Tart. We know, we’re gushing. But that’s love. You sort of have to experience it to understand. What are you waiting for?
Sweet Pastry Dough
- Quick Glance
- 15 M
- 15 M
- Makes two 9-inch tart crusts
IngredientsEmail Grocery List
Recipe Testers Reviews
This is a quick go-to recipe for making pastry dough. I used 3 tablespoons water and just a pinch of salt as I prefer a sweeter dough for pastries and pies. The dough formed quickly in the food processor although I would think this would be almost as quick if you had to make this by hand. After being in the fridge for 45 minutes, the dough rolled out nicely, yielding a little more than was needed for the 9-inch tart I was making. I balled the leftovers and refrigerated them for a couple of tarts later on. The resulting pastry was buttery and flaky. I will certainly use this recipe again.
Let me start by saying that baking is not my strength so I was really worried about making the sweet pastry crust. But the explanations were very helpful and I was actually able to make it to perfection.