Pastry Dough

by on October 24, 2012 » Add the first comment.
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You can use a pastry cutter, but it is easier to use your food processor.  Just make sure you do not overprocess your dough, or it will be tough.


  • 4 CU flour
  • 1/2 CU granulated sugar
  • Juice and zest from one lemon
  • 1 stick butter (cold)
  • 1 tsp salt
  • 1 egg
  • Pulse above together, then add ice cold water
    Pulse only long enough to bring dough ball together


  1. Cut all ingredients together or pulse in food processor
  2. Add water with food processor running only to incorporate – DO NOT OVERPROCESS
  3. Wrap dough in plastic, and refrigerate for 30-60 minutes
  4. Roll dough flat, then transfer to pie pan or parchment paper
  5. Cover with foil, dock crust so that dough doesn’t puff up
  6. Bake at 375° for 20 minutes
  7. Remove foil and bake 5 more minutes


  • Fill with savory or sweet filling.
  • If you are making a rustic free-form tart, put fruit in just after step four

Find more like this: Breads, Pasta, Potatoes, Starches, Desserts, Part of another recipe

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