Basic Pastry Dough


all units: U.S. Imperial

makes one ball/sheet

  • 1 ⅓ c / 180g all-purpose flour, plus more for surface
  • ¾ c / 1.5 sticks chilled unsalted butter
  • ¾ tsp salt
  • 1.5 tsp sugar
  • 1 tbsp apple cider vinegar
  • ⅓ - ½ ice water

*for gluten free crust, substitute the all-purpose flour for a gluten free flour and add 1 tsp of Xantham Gum

Add the flour, butter, salt, sugar into a large bowl and rumble the ingredients with your fingertips until it looks like crumbs, or pulse in a food processor to create the texture.

Then add the wet ingredients to form into a dough, being careful to not overwork the dough.

Once a ball is formed, chill for at least 30 minutes in the fridge.