Custom Search
Search Teri's Kitchen

Homemade Sweet Pastry Dough

Makes one 9-inch pie, 10-inch tart, or 11-inch flat crust

This pastry dough is so easy to make and very good with any fresh berry or fruit tart or pie. It also makes a delicious crust for a fruit pizza, as in the similar and related recipes. Besides the luscious buttery flavor, reminiscent of shortbread, there is no bothersome rolling required. All you need to do is press the dough into the pan, or shape by hand on a baking sheet.


Place the flour, sugar and salt in a food processor. Pulse a couple times to blend. Cut the cold butter into 1/2-inch cubes. Add to the flour and pulse until the mixture is quite coarse. Add 2 tablespoons of the water and pulse briefly. While pulsing, gradually add the remaining water, enough until the dough just starts to stick together. Place the dough onto a piece of plastic wrap and gently form into a disk. Wrap and refrigerate for about 1 hour. (Can be made ahead and refrigerated up to 3 days.)

Using your fingers, press the chilled dough into whatever pan the recipe calls for, starting with the sides first. Return to refrigerator for another 30 minutes to chill again. If the recipe calls for blind or prebaking the crust, prick some holes in the bottom of the chilled crust with a fork. Cover with foil, pressing lightly into the bottom and sides. Fill with pie weights or dried beans. Place in a preheated oven and bake according to the recipe, removing the foil for the last 5 to 10 minutes, or until golden. Continue with the recipe as instructed. (If using dried beans, cool and store for future pie crusts. Do not try to use in a bean recipe.)