Cookstr.com

Basic Pastry Dough

Updated February 23, 2016
4.00

0 Comments

This image courtesy of Joseph DeLeo

Don’t handle this pastry dough any more than necessary, or it will be tough; treat it firmly, not timidly, but don’t fuss with it.

The flour and shortening should not be blended too well; it is the bits of shortening left in the dough that puff and expand during baking and give the pastry its flaky texture. For that reason, the dough cannot be mixed as successfully in a food processor.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Five Ingredients or LessYes

Ingredients

  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup vegetable shortening
  • 3 to 4 tablespoons cold water

Instructions

Mix the flour and salt in a bowl. Cut in the shortening with a pastry blender or two knives.

Mix lightly only until the mixture resembles coarse meal and some of the shortening remains the size of very tiny peas; the texture will not be uniform but will contain crumbs and small bits and pieces.

Sprinkle the water over the flour mixture 1 tablespoon at a time and mix lightly with a fork, using only enough water so the dough will hold together. Press the dough together into a ball.

If there are dry places that don’t adhere, sprinkle a little more water over them.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password