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Basic Pastry Dough


This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Source: Everyday Food, December 2010


  • 2 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon coarse salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons ice water


  1. 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).

Reviews Add a comment

  • crazycarl
    24 DEC, 2014
    Will not make again, too salty and didn't hold up well for rolling.
    • ellaeisenhart
      16 JUN, 2017
    • ellaeisenhart
      16 JUN, 2017
      I found that thucttphamyaho┬┤s edited recipe worked great! I have made this dough three times and two out of the three times it has been good the first I made it, however, I added 2 tables[filtered]s of salt ;) how clumsy of me.
    • thucttphamyaho
      19 APR, 2016
      I replaced the coarse salt to regular salt, reduced down to half or 3/4 teaspoon only, added in 2 table spoons of sugar and 1 egg, bit more of water (half a cup) and got a perfect dough for my apple rose roll cake :D
      • masterofcreatio
        18 DEC, 2016
        What is the best way to cook this? I was making it plain with a custard but I am pretty new to this and making a pastry when I don't even know how to bake it is a bad idea.
  • Taylor Remley
    22 JUN, 2014
    Amazing dough, thank you :) Was nice and flaky and easy to roll out.
  • Kevin Langley
    24 MAY, 2014
    Was hoping that this simple, easy, short step recipe would work like a dream. Seeing as how there were so few steps, so few ingredients, and so little description I thought that it would be a relatively simple thing to get out some pastry dough to start working on some really cool folding methods a friend wanted to show me. End result? Dough that had the cohesiveness of ancient parchment and broke apart at the slightest touch. Do not use this recipe for anything other than ... trash.
  • Victoria Anderson
    13 MAY, 2014
    It wasn't flaky like I was hoping it would be. Good taste, stupid texture.