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.
Original source: epicurious
- 1 ¼ cups all-purpose flour
- 1 stick cold unsalted butter
- ¼ tsp. salt
- 3 - 5 tbsp. ice cold water
- medium bowl
- coarse cheese grater
- silicone pastry mat
- rolling pin
- plastic wrap
- Lightly flour pastry mat
- 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.
- Add 3 tbsp of water to the mix and gently stir to combine.
- Try to squeeze a bit of it together and see if it holds. If not, add more water ½ tbsp at a time until it does. It doesn’t all have to be held together at this point.
- 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.
- 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.
- 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.