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Pastry Crust Dough

Pastry Crust Dough

Makes 6 crusts for walnut tartlets, 2 crusts for apple galette or 1 crust for apricot tart Servings


  • 2 cups unbleached all purpose flour
  • 1/2 teaspoon grated orange peel
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 3 large egg yolks, beaten to blend

Recipe Preparation

  • Mix first 4 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Add yolks; mix with fork until dough begins to clump together. Shape dough into 6 balls for Walnut Tartlets, 2 balls for Apple Galette or 1 ball for Apricot Tart. Flatten ball(s) into disk(s); wrap in plastic. Chill 30 minutes. DO AHEAD Can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.

Recipe by Jeanne Thiel KelleyReviews Section

Watch the video: How to Make A Pie Crust