Description
A versatile, make-ahead pastry dough that can be used for both sweet and savory dishes. This recipe features apple cider vinegar for extra tenderness.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for sweet pastries)
- 1 cup cold unsalted butter, cubed
- 1 tablespoon apple cider vinegar
- 4–6 tablespoons ice water
Instructions
- Chill mixing bowl and utensils in freezer for 15 minutes.
- Mix flour, salt, and sugar (if using) in the chilled bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add vinegar and gradually add ice water, mixing until dough just comes together.
- Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Roll dough on a floured surface without stretching.
- Use as directed in your chosen recipe.
Notes
- Dough can be made 1-2 days ahead and refrigerated for up to 3 days.
- Can be frozen for up to 3 months.
- For savory dishes, omit sugar; for sweeter pastries, increase to 2 tablespoons.
- Vinegar helps create a more tender crust; lemon juice can be substituted.
- To prevent shrinkage, avoid overworking the dough and don’t stretch while rolling.
- Prep Time: 20 minutes
- Cook Time: Varies by recipe
- Category: Pastry
- Method: Hand Mix
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 1g
- Sodium: 295mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pastry dough, pie crust, make ahead pastry, versatile dough, tender crust
