This pastry dough is a perfect recipe, the crust for this dough is light, flaky, and tender. I have used this recipe for fruit pies, meat pies, and quiches.
I call it a perfect pastry dough recipe for a reason, I have used this recipe for years with huge success and many compliments.
Years ago, when my Mom made pie crust, shortening was often used, then we substituted with butter, and wow, what a difference! We were so happy with the taste, flakiness and overall the end result of a perfect pie dough. Mom would roll the pastry dough thinner than what you would find in a regular bake shop. She would always get compliments on her pies and of course, we too thought they were the best. Now that I have made many pies over the years, I prefer the thinner crust and so does anyone who has eaten my pies. Using all butter is much healthier than shortening, and once you try this recipe, and see for yourself how perfect it actually is and agree how flavourful, flaky and delicate the dough is.
SIMPLE AND FEW INGREDIENTS
- FLOUR: all purpose flour is all you need for this recipe
- SALT
- COLD UNSALTED BUTTER: is my choice of butter, since the recipe already calls for salt and make sure you take the butter out of the refrigerator just before you are ready to grate it
- ICE COLD WATER: important when adding to the flour and butter mixture
- VINEGAR: I like to add to the pastry dough, known to make it more tender
HOW TO MAKE THIS PERFECT PASTRY DOUGH
Break down the butter into the flour to small pea-size pieces by using a fork, a pastry blender or use a grater which I have shown here. Select the best option for you. A hint, if the butter starts to warm up, then place in the freezer for 5 minutes and continue grating.
As I mentioned in my instructions, slowly add the ice cold water and your goal is to bring the dough together, DO NOT over work the dough. Then separate the dough into 4 sections and shape each section into a disc. Wrap in saran and refrigerate. Allow the dough to rest for approximately 30 minutes. This will result in a flaky tender pie crust.
Roll out the dough to approximately 1/8 inch thickness or create a lattice design. If you prefer a thicker crust, roll out 1/4 inch thickness. Fill with your favourite fruit and cover the top with a layer of crust. Make sure you brush with an egg wash and if you opt out of doing a lattic design, cut slits into the dough to allow the steam escape.
Homemade pies are best served warm with vanilla ice cream. The pastry dough is the best in my opinion and anyone else who has tasted it. I hope you give this recipe a try and please leave me a comment, I would love to hear from you. 🙂
MUST TRY THESE DELICIOUS PIES
Perfect Pastry Dough
Equipment
- food processor (optional)
Ingredients
Makes: 2 - 9" pies
- 2 ⅔ cup all-purpose flour
- 1/2 tsp salt
- 3/4 cup cold unsalted butter, diced
- 1 tsp vinegar
- 1/2 cup cold ice water
Instructions
By Hand method:
- Combine flour and salt in a large bowl.
- Cut in the butter into chunks or pieces using a pastry blender, a fork or your hands to break the butter into small pie size pieces. Using a grater to grate the butter is another option. Recommend that if the butter starts warming in your hand, to place the butter in the freezer for 5-10 minutes and continue grating. Mix in the grated butter into the flour.
- Add cold water, vinegar and an ice cube to a measuring cup. Gradually add the ice water a little at a time, stirring the dough around the bowl with a fork or your hand. I tend to use my hand to bring the dough together but a fork works too.
- As soon as it is moist enough to gather the dough together, form the dough into 4 discs and wrap in plastic and refrigerate for 1 hour or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
- Take one of the discs and round it out on a floured surface to about 1/8-inch thickness. The pastry should be about 1 inch larger than the pie plate. Repeat with another disc for the top portion of the pie.
- Prepare the filling and bake according to the recipe.
Food processor method:
- Place the flour and salt into food processor with the steel blade attachment, then pulse until combined. Add the butter and pulse for 8-10 times until the butter forms into small size of peas. While the processor is running, add the ice water streaming through the tube, then pulse until the dough starts to come together. Pour the dough onto the counter and knead quickly to form a ball, divide into four disc. Wrap each in plastic and refrigerator for 1 hour or overnight.
