Pastry Dough

Active: 15 minutesTotal: 1 hour 15 minutesMakes: 1 9-inch pie crust

A quick and easy to make pastry dough recipe for pies and more!

Here’s the pastry dough recipe that I used for these cornish pasties.

Cornish Pasties

Original source: epicurious

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 stick cold unsalted butter
  • 1/4 tsp. salt
  • 3 - 5 tbsp. ice cold water

Equipment

  • medium bowl
  • coarse cheese grater
  • silicone pastry mat
  • rolling pin
  • plastic wrap

Setup

  1. Lightly flour pastry mat

Process

  1. Blend together flour, butter and salt. I like to use a course cheese grater to grate the butter into nice, manageable pieces, stirring into the flour every once in a while as I grate. If you coat the butter in flour first it won’t melt as quickly in your hand either. You may have to use your fingers to deal with a few larger chunks at the end.
  2. Add 3 tbsp of water to the mix and gently stir to combine.
  3. Try to squeeze a bit of it together and see if it holds. If not, add more water 1/2 tbsp at a time until it does. It doesn’t all have to be held together at this point.
  4. Put dough on lightly floured surface and gently work it in a smearing/kneading fashion until it comes together. Do not overwork dough as it becomes tough. Should only take 3-4 motions. Try not to allow dough to warm up too much as it will melt the butter.
  5. Scrape together dough into a disk about 5 inches across, wrap tightly in plastic wrap, and chill at least one hour. Can be chilled up to 3 days before use.

Notes

2016-12-09 - This recipe worked really well for the cornish pasties. It took about 6 recipes of this dough for 3 times that recipe. I made the dough in double sized batches and it worked well.