Pastry preferences vary widely—some swear by butter, others prefer lard or shortening, and many opt for a blend of both. I love the rich flavor that an all-butter pastry brings to pies, turnovers, and tarts, though I also enjoy the texture achieved by using half butter and half lard.
To achieve a flaky and tender crust, it’s essential to:
✔️ Use cold ingredients
✔️ Avoid overworking the dough
✔️ Keep it chilled until baking
A food processor makes this dough quickly and efficiently, preventing the butter from warming up too much during mixing.
Ingredients
Makes 2 pie crusts
- 2 ¼ cups cake and pastry flour
- 2 tablespoons sugar
- ¾ teaspoon salt
- 1 cup cold butter, cubed
- 1 tablespoon apple cider vinegar (or lemon juice)
- 6 tablespoons ice-cold water
- 2 tablespoons all-purpose flour (for rolling)
How to Make All Butter Pastry Dough
- Combine Dry Ingredients:
- In a food processor fitted with a multi-purpose blade, add the flour, sugar, and salt. Pulse for 5 seconds to combine.
- Incorporate Butter:
- Add half the chilled, cubed butter to the flour mixture and pulse about 10 times.
- Add the remaining butter and pulse until the butter is broken into pea-sized pieces.
- Add Liquid:
- While pulsing, add the apple cider vinegar.
- Slowly add 4 tablespoons of ice water while continuing to pulse.
- Check Dough Consistency:
- Test the dough by squeezing a handful—if it holds together easily, it’s ready.
- If the dough is too crumbly, add the remaining 2 tablespoons of water, pulsing after each addition.
- Form the Dough:
- Lightly flour a work surface and pour the dough onto it.
- Gently knead the dough a couple of times to bring it together.
- Divide into two halves and shape each into a flat disc.
- Chill the Dough:
- Wrap each disc in plastic wrap and refrigerate for at least 20 minutes, or until ready to roll out.
Tips for the Best Pastry Dough
- Keep everything cold: Cold butter = flaky layers. Work quickly and chill the dough before rolling.
- Don’t overwork the dough: Overmixing can make the crust tough.
- Add water gradually: Too much water makes a dense crust; too little makes it crumbly.
- Freeze for later: Wrapped dough can be frozen for up to 3 months. Thaw in the fridge before rolling.
FAQ
Can I make this without a food processor?
Yes! Use a pastry cutter or your hands to blend the butter into the flour, working quickly to prevent the butter from melting.
Can I use all-purpose flour instead of pastry flour?
Yes, but the crust may be slightly less tender. If using all-purpose flour, reduce the amount slightly to 2 cups.
Why use vinegar or lemon juice in pastry dough?
Acid helps tenderize the dough and prevents gluten from developing too much, resulting in a softer, flakier crust.
And that’s it for this All Butter Pastry Dough! If you try it, tag me on Pinterest or Instagram—I’d love to see your baking creations! For more pastry tips and pie recipes, check out my baking section.
All Butter Pastry Dough
- Yield: Makes 2 Pie Crusts
Ingredients
2 1/4 cups cake and pastry flour
2 tbsp sugar
3/4 tsp salt
1 cup cold butter, cubed
1 tbsp apple cider vinegar (or lemon juice)
6 tbsp ice cold water
2 tbsp all purpose flour
Instructions
1. Add the flour, sugar and salt into the bowl of a food processor that has been fitted with the multi-purpose blade. Pulse for 5sec to combine.
2. Add half the chilled, cubed butter to the flour mixture and pulse about 10 times. Add the remaining butter and pulse until your butter has been worked into small pea sized pieces.
3. Continue to pulse the mixture while adding the apple cider vinegar, followed by 4 tbsp of water. Check the dough at this point before you add more water. Pick up a good handful of the dough and squeeze it together in your fist. If it comes together easily it is ready. If it is too crumbly to come together add the remaining 2 tbsp of water while pulsing.
4. Sprinkle the all purpose flour on the work surface and pour the dough out.
5. Pull the dough together by kneading a couple of times. If the dough is too wet or sticks you can add a little more flour to the work surface.
6. Divide the dough into two halves and form each half into a flat, even disc. Wrap each in plastic wrap and refrigerate for at least 20min or until ready to roll out.
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