How to Make Pastry Without Fear
Flaky, buttery pastry isn't magic. It's cold fat, minimal handling, and confidence.
6 min read
Kitchen SkillsPastry intimidates people, but it shouldn't. Keep everything cold, don't overwork the dough, and handle it with confidence.
1
Keep Everything Cold
Keep butter in the fridge until needed. Use ice water. Chill the bowl if your kitchen is hot.
2
Cut Butter into Flour
Work cold cubed butter into flour until it looks like coarse breadcrumbs with pea-sized chunks.
3
Add Water Gradually
Add ice water 1 tablespoon at a time. Stop as soon as the dough comes together.
4
Don't Overwork the Dough
Once it holds together, stop. Wrap in plastic and chill for at least 30 minutes.
5
Roll Out on a Floured Surface
Roll from center outward, rotating 90° after each roll.
6
Transfer Carefully
Roll dough around the rolling pin and unroll over the pie dish.
7
Blind Bake for Crisp Crusts
Line with parchment, fill with pie weights, bake at 375°F for 15 minutes.
Pro Tips
- Make pastry ahead and freeze for up to 3 months.
- Patch tears with scraps — it bakes together seamlessly.
- Use a food processor to make pastry in 30 seconds.