Best Pastry Dough Recipes for Beginners

If you’re new to baking and looking for an easy yet impressive way to get started, learning to make pastry dough is a great place to begin. Pastry dough is the foundation of many beloved desserts and treats, from flaky pies and tarts to delicious Danish pastries and savory turnovers. The good news is that making pastry dough doesn’t have to be intimidating, even for beginners. In this post, we’ll share the best pastry dough recipes for beginners that will set you up for success in your baking journey. Whether you’re planning to bake a classic apple pie or create an elegant quiche, these dough recipes will give you a head start.

What is Pastry Dough?

Pastry dough is a type of dough used as the base for many baked goods. It’s typically made with simple ingredients such as flour, butter, salt, and water. The key to good pastry dough is achieving the right balance of tenderness and flakiness, which comes from using the right techniques and ratios of ingredients. There are different types of pastry dough, each suited to different recipes, and understanding these varieties will help you choose the right one for your baking project.

Why is Pastry Dough Important for Beginners?

Pastry dough is essential for many popular baked goods, and learning how to make it from scratch will open the door to countless recipes. While store-bought options are available, nothing beats the flavor and texture of freshly baked pastry made with your own hands. By mastering a few simple dough recipes, you’ll gain confidence in the kitchen and be able to create a variety of mouthwatering desserts and savory dishes.

In this post, we will highlight the best pastry dough recipes for beginners, each designed to be simple and straightforward so that you can dive into baking without stress.

1. Basic Pie Crust Dough

A classic and essential recipe for any baker, this basic pie crust dough is perfect for both sweet and savory pies. It’s easy to make, and once you get the hang of it, you’ll be able to whip it up in no time.

Ingredients:

• 1 1/4 cups (155 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, cold and cubed
• 3-4 tablespoons ice water

Instructions:

1. In a large bowl, combine the flour and salt. Add the cold, cubed butter.
2. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
3. Slowly add ice water, one tablespoon at a time, mixing until the dough begins to come together.
4. Turn the dough onto a lightly floured surface and knead it a few times to bring it into a ball. Flatten it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes before rolling it out for your pie.

This basic pie crust dough can be used for both sweet and savory pies, such as fruit pies, quiches, and pot pies. It yields about 1 pie crust, serving 6-8 people.

2. Flaky Puff Pastry Dough

Puff pastry is a light, flaky dough used for elegant desserts and savory snacks like croissants, turnovers, and palmiers. While it may seem complicated, the process is simple and can be accomplished by any beginner baker with a little patience. It’s all about folding and chilling the dough repeatedly to create those perfect layers.

Ingredients:

• 2 cups (250 g) all-purpose flour
• 1 teaspoon salt
• 1 cup (225 g) unsalted butter, cold and cubed
• 1/2 cup (120 ml) ice water

Instructions:

1. In a large bowl, combine the flour and salt. Add the cold butter and mix it into the flour until you have pea-sized clumps of butter.
2. Slowly add ice water, one tablespoon at a time, mixing until the dough begins to form.
3. Turn the dough onto a floured surface, knead it briefly, then shape it into a rectangle.
4. Roll the dough out into a larger rectangle, then fold it into thirds (like a letter). Chill the dough for 30 minutes, then repeat the rolling and folding process two more times.
5. After the third fold, chill the dough for at least 1 hour before using.

This dough will yield about 1-2 sheets of puff pastry, serving 6-8 people depending on the size of the pastries you make.

3. Shortcrust Pastry Dough

Shortcrust pastry is a versatile dough that’s commonly used for tarts and quiches. It’s crumbly and buttery, making it the perfect base for a wide variety of fillings. Beginners will appreciate how easy and forgiving this dough is to work with.

Ingredients:

• 1 1/4 cups (155 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, cold and cubed
• 1 egg yolk
• 2-3 tablespoons ice water

Instructions:

1. Combine the flour and salt in a large bowl. Add the cold butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
2. Add the egg yolk and ice water, mixing until the dough just comes together.
3. Turn the dough out onto a floured surface and knead it a few times to smooth it out. Form it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes before using.

This shortcrust pastry dough is perfect for making tarts and quiches and serves about 6 people, depending on the size of your tart or quiche.

4. Choux Pastry Dough

Choux pastry is unique because it’s cooked on the stovetop before being baked. It’s the dough used for making cream puffs, éclairs, and other light, airy pastries. It may seem complicated, but it’s actually quite easy once you understand the process.

Ingredients:

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (125 g) all-purpose flour
• 4 large eggs

Instructions:

1. In a medium saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium heat, stirring occasionally until the butter melts.
2. Add the flour to the saucepan all at once, stirring until the mixture forms a dough.
3. Cook the dough for 2-3 minutes on low heat to dry it out slightly, then transfer it to a bowl to cool for a few minutes.
4. Gradually add eggs, one at a time, mixing until smooth and glossy.
5. Pipe or spoon the dough onto a baking sheet and bake at 425°F (220°C) for 10 minutes, then reduce the heat to 375°F (190°C) for another 15-20 minutes until golden and crisp.

This choux pastry recipe makes around 12 cream puffs or éclairs, serving 6-8 people depending on the size of your pastries.

5. Danish Pastry Dough

Danish pastry dough is similar to puff pastry, but it includes yeast to help it rise and become even fluffier. It’s often used to make sweet, layered pastries filled with fruit, cream cheese, or almond paste.

Ingredients:

• 1/2 cup (120 ml) milk, warm
• 1 tablespoon active dry yeast
• 2 tablespoons granulated sugar
• 2 1/2 cups (310 g) all-purpose flour
• 1/2 teaspoon salt
• 1 cup (225 g) unsalted butter, cold and cubed
• 1 egg yolk

Instructions:

1. Combine the warm milk, yeast, and sugar in a small bowl. Let it sit for 5-10 minutes until the yeast is activated.
2. In a large bowl, mix the flour and salt. Add the butter and work it into the flour until the mixture resembles coarse crumbs.
3. Add the yeast mixture and egg yolk, mixing until a dough forms.
4. Turn the dough out onto a floured surface and knead for a few minutes. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for 1 hour.
5. Roll the dough out into a large rectangle, fold it into thirds, and refrigerate for 30 minutes. Repeat the rolling and folding process two more times before using.

This recipe makes about 12 Danish pastries, serving 6-8 people depending on how large you make each pastry.

Nutrition Facts (per serving for various doughs)

• Calories: 200-350 (depending on the dough)
• Carbohydrates: 25-40g
• Protein: 3-6g
• Fat: 10-20g
• Saturated Fat: 5-12g
• Cholesterol: 30-75mg
• Sodium: 100-250mg
• Sugar: 1-15g (depending on the recipe)