Here’s a recipe for a soft and flaky pastry dough that you can use for a variety of sweet or savory pastries.
Soft Pastry Dough
Ingredients:
2 1/2 cups (315g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (230g) unsalted butter, cold and cut into small cubes
1/2 cup (120ml) ice water (you may need a little more or less)
1 tablespoon apple cider vinegar or lemon juice (optional, helps tenderize the dough)
Instructions:
Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, and salt.
Cut in the Butter:
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
Add Liquid:
Mix the apple cider vinegar or lemon juice (if using) with the ice water. Gradually add the ice water to the flour mixture, one tablespoon at a time, stirring gently with a fork or your hands, until the dough begins to come together. Be careful not to add too much water; the dough should be slightly sticky but not wet.
Form the Dough:
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:
In a medium bowl, toss together the chopped apples, sugar, cinnamon, flour, and lemon juice.
Assemble the Turnovers:
Roll out the pastry dough and cut into squares or circles (about 4-5 inches in diameter). Place a spoonful of the apple filling in the center of each piece of dough. Fold the dough over the filling to form a triangle or half-moon shape and press the edges to seal. Use a fork to crimp the edges.
Bake the Turnovers:
Place the turnovers on a baking sheet lined with parchment paper. Brush the tops with egg wash and cut a small slit in the top of each turnover to allow steam to escape.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the turnovers are golden brown and the filling is bubbly.
Enjoy your soft and flaky pastries!