Soft Pastry Dough

 

A soft pastry dough is perfect for making tender, flaky pastries like tarts, hand pies, or empanadas. This simple recipe yields a buttery, easy-to-work-with dough that bakes up beautifully.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tbsp sugar (optional, for sweet pastries)
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 large egg
• ¼ cup cold water (or as needed)
• 1 tsp vinegar or lemon juice (helps with tenderness)

Instructions

Step 1: Mix the Dry Ingredients

1. In a large bowl, whisk together flour, sugar (if using), and salt.

Step 2: Cut in the Butter

2. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Small butter pieces should still be visible—this creates flakiness.

Step 3: Add the Wet Ingredients

3. In a small bowl, whisk together the egg, cold water, and vinegar.
4. Gradually add this mixture to the flour, mixing gently with a fork or your hands until a dough starts to form. If it's too dry, add a bit more water (1 tbsp at a time).

Step 4: Chill the Dough

5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling helps the gluten relax and makes rolling easier.

Step 5: Roll & Use

6. On a lightly floured surface, roll the dough to the desired thickness. Use for pies, tarts, or turnovers as needed.

Baking Tips

• For a flaky crust: Keep everything cold, including your hands!
• For a golden finish: Brush the top with an egg wash (1 egg + 1 tbsp water) before baking.
• For a crispier crust: Bake at 375-400°F (190-200°C), depending on your recipe.

Would you like any variations, such as a gluten-free or dairy-free version?