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Epicurious
Gourmet

Sweet Pastry Dough

1.3

(1)

This recipe originally accompanied epi:recipeLink="101888"Plum Pine-Nut Tart</epi:recipeLink>.

Recipe information

  • Yield

    Makes enough dough for a 14-inch tart or double-crust 9-inch pie

Ingredients

3/4 cup plus 2 tablespoons cold unsalted butter
2 1/3 cups all-purpose flour
1/3 cup sugar
1/2 to 3/4 teaspoon salt
1 large whole egg
1 large egg yolk
1 teaspoon vanilla
1 teaspoon fresh lemon juice or water

Preparation

  1. Cut butter into 1/2-inch cubes. In a bowl whisk together flour, sugar, and salt to taste. With your fingertips or a pastry blender blend together flour mixture and butter until mixture resembles coarse meal. In a small bowl with a fork lightly beat together whole egg, yolk, vanilla, and lemon juice and stir into flour mixture. Toss mixture with fork until egg mixture is absorbed. With your hands gently knead mixture in bowl until it comes together and forms a dough. Turn dough out onto a very lightly floured surface and knead 4 or 5 times. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.

TagsDoughPieDessertTartVanillaHerbs & SpicesNut FreeEasyMake AheadBakingGourmet
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