If you’re looking for a soft pastry dough that’s versatile and easy to work with, here’s a simple recipe for a soft, buttery pastry that’s perfect for pies, tarts, or even turnovers.
Soft Pastry Recipe
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into small cubes
- 1 large egg
- 2-4 tbsp cold water (or more if needed)
Instructions:
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your hands to cut the butter into the flour until the mixture resembles coarse crumbs. You should still have some small chunks of butter—this will help make the pastry tender.
- Add the egg:
- In a small bowl, lightly beat the egg. Add it to the flour-butter mixture and mix until just combined. The egg helps give the pastry a nice, rich flavor and texture.
- Add the water:
- Gradually add the cold water, 1 tablespoon at a time, mixing gently with a fork after each addition. You want just enough water to bring the dough together. Don’t overmix it—stop once the dough can hold together when pressed.
- Chill the dough:
- Turn the dough out onto a lightly floured surface and form it into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using. This helps the dough firm up and makes it easier to roll out.
- Roll out the dough:
- After chilling, roll out the dough on a lightly floured surface to your desired thickness, depending on your recipe. If you’re making a pie or tart, be sure to roll it to fit your pan.
- Use as needed:
- You can now use this soft pastry for your pies, tarts, or any recipe that calls for pastry dough. If you’re making a pie, simply line your pie dish with the dough, add your filling, and bake according to your pie recipe instructions.
Tips:
- For an extra flaky texture, you can freeze the butter before adding it to the dough.
- If the dough feels too sticky to roll, chill it a little longer or dust with a small amount of flour.
- This dough can be stored in the refrigerator for up to 2 days or frozen for up to 2 months.
This soft pastry dough will give you a tender, buttery crust every time! Would you be using it for a sweet or savory recipe?