This dough makes a wonderfully light and flaky crust which is great for pies, tarts, and cobblers. If is perfect for recipes that can be sweet or savory.
When I first started baking my very first original creation was a peach pie. This was the basis of the crust I made for it. Since then it has been a tried and true workhorse for me and all of my baking adventures. The best part about it is that it is easy to make and can be doubled for a double crust pie such as apple or cherry.
In this recipe
One of the best parts of this recipe is the number of ingredients in it. There are only 5, flour, sugar, water, butter and salt.
Flour: all-purpose flour is your best bet for this dough as stronger flours will develop a lot of gluten and become tough.
Butter: you will want to use high fat butter to get a nice flakey layer and make sure it is cold, More about this later.
Sugar: will add a small amount of sweetness to the crust and can easily be removed if you want to make a savory crust.
Spices: although not in this recipe it is a perfect way to introduce complimentary flavors into the crust.
Keeping it cold
The key for this dough to is keep everything cold. You want to use ice water and your butter should be as cold as you can get it and still use a pastry blender or food processor. If you are using a food processor then you can freeze the butter. Keeping the butter from melting will give the nice flake and prevent the dough from getting soggy. The food processor also works faster than a pastry blender allowing the dough to remain cool.
Don't add too much water
The consistency of he dough should be like gritty sand with some pieces of butter the size of small pebbles. When you add the water you will want to do it a tablespoon at a time until the dough just holds itself together without creating any crumbs. If you are using a food processor the dough will look like sand after adding the water. When you press it together it should just hold together. All you will need to do is refrigerate for 30 minutes to let the dough rest.
Looking for pastry recipes?
Short Crust Pastry Dough
Equipment
- Pastry blender
- Large bowl
- Spatula
Ingredients
- 1½ cups all-purpose flour
- 6 tbsp water
- ½ tsp salt
- 1½ stick butter
- 1 tbsp sugar
Instructions
- In a large bowl combine flour, sugar, and salt. Cut the butter into 1 tablespoon size pieces and add to the flour mixture.
- Using a pastry blender to cut the butter into small pieces. There will be varying sizes, but they should be the size of small pebbles. You can also use your finger to smash and rub the butter for the same effect.
- Add the water a tablespoon at a time to keep the dough from getting to wet, and mix with a spatula or your hands quickly. The dough should just hold itself together. Place in the refrigerator for 30 min to rest.
- This can now be used for any savory recipes that call for a crust.
Nutrition
