Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Roll Out the Dough:
When ready to use, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the dough to the desired thickness (usually about 1/8 inch thick) for your pastry.
Use the Dough:
Use the rolled-out dough to line pie pans, make tarts, or form pastries. Follow the specific recipe instructions for filling and baking.
Baking Tips:
For a golden and shiny crust, brush the pastry with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
Chill the shaped pastry in the refrigerator for 15-20 minutes before baking to help prevent shrinkage.
Bake according to the specific recipe you are using, typically at 375°F to 400°F (190°C to 200°C) until the pastry is golden brown.
Example: Soft Pastry Apple Turnovers
Ingredients for Apple Filling:
3 cups (360g) peeled and chopped apples
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour
1 tablespoon lemon juice
Instructions:
Prepare the Apple Filling:
