Basic Pastry Recipe

I've decided to give you a pastry recipe in my first posting because it will be the basis for making quiches, torts, pies, and other great dishes. I have heard for years that mastering this skill will serve you well for years to come and it is so true...a homemade crust adds so much flavor to your final dish! I'm still working on mine, but the last couple of tries have turned out beautifully. There are a couple of different ways to make it...with a stand mixer or a pastry cutter (or two knives). 

Here's the basic recipe:

For one crust: 
1 1/4 cups of all-purpose flour
1/2 tsp of salt
1/2 cup of stick butter, chilled (the real thing!)
5-7 tbsp of ice water

For two crusts: 

2 1/4 cups all-purpose flour

1 tsp of salt

1 cup of stick butter, chilled

8-10 tbsp of ice water

If you are using a Kitchen Aid (stand mixer):

In the mixer bowl, combine the flour and salt well. Cut the butter into small pieces. I usually quarter each slice. As you slice and quarter, toss into the flour mixture. Try to coat the butter with the flour to prevent the pieces of butter from sticking to each other. Once you're finished slicing and quartering, turn the mixer on to speed three and allow to mix until the dough has formed large clumps. Once it has reached that stage, turn the speed down to 2 and slowly add the water, one tablespoon at a time, allowing the water to be fully absorbed before adding another. You may not use all of the ice water. You will stop once the dough forms a large ball. Remove the ball from the mixer, gently form into a small disk, and cover with plastic wrap and refrigerate for at least 30 minutes...very important to do this step. If you made the larger recipe, divide in half before refrigerating.

If you are using a pastry cutter: 

Combine the flour and salt in a medium mixing bowl. Cut the butter into small pieces. I usually quarter each slice. As you slice and quarter, toss into the flour mixture. Try to coat the butter with the flour to prevent the pieces of butter from sticking to each other. Once you're finished slicing and quartering, use your pastry cutter or two knives and work the butter into the flour. You will do this until pea-sized balls have formed. Start adding the water, one tablespoon at a time, mixing with a fork. You may not use all of the water. Once it appears that you can form a ball, stop adding water, and gently press into a ball. This is the tricky part...don't overwork your dough or your crust will not be flaky. Just handle enough that a ball forms, then cover in plastic wrap and refrigerate for at least 30 minutes. 


This is just one recipe, some cooks prefer using shortening, others prefer oil. The key is finding what works for you and making it your own.