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Basic Pastry Dough




  • 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. Step 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).

Everyday Food, December 2010



Reviews (3)

  • 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.