Best Basic Pastry Dough Recipes

BASIC PASTRY DOUGH

Steps:

• In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

BASIC SHORT CRUST PASTRY DOUGH

Steps:

• Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
• Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
• Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
• To Form 2 Crust Pie:.
• Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
• Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
• Unfold and gently push dough into pan. Cover with plastic wrap.
• Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
• Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
• Refrigerate crusts at least 1 hour or until needed.

PATE BRISEE (BASIC PASTRY DOUGH)

Steps:

• With metal blade in place on Quisinart processor, add flour, butter and salt to work bowl of food processor. Process for 8-10 seconds or until the mixture has consistancy of coarse meal. With processor running, pour ice water through feed tube in a steady stream. Stop processing as soon as dough begins to form a ball. Use immediately or wrap in plastic wrap and refrigerate or freeze for later use. When ready to roll out chiled dough, let stand at room temperature to soften slightly. Allow frozen dough to thaw for 10-15 min. Roll lightly floured board to 1/8-inch thickness. Fit into pan or pans and chill again before baking to prevent shrinkage. To bake infilled shells, prick bottom with a fork, cover with a round wax paper and fill with 2 cups metal pie weights or uncooked rice or beans. Bake at 425 degrees for 15-18 minutes or until golden. Carefully remove weights and let cool before filling. Do not prick bottom when pie when shell is baked with a filling. Fill and bake as directed in recepi. Makes enough pastry for a double-crust 10 inch pie or 2 10 inch pies or 30-36 3-inch tart shells.