On the Ready Pastry Dough

This made-from-scratch On the Ready Pastry Dough is excellent to have on hand for those spur-of-the-moment pastries!

It's nice to have dough that is ready to go for any pastry need. It resembles the "dough boy" type for other easy-finger food recipes.

The crazy thing is that this recipe is so easy you won't believe you ever bought the stuff in the can! You already have the four essential ingredients in your pantry.

Ingredients for On-the-Ready Pastry Dough

• 2 cups of All-Purpose Flour
• 1 tsp of Salt
• 2 sticks & 1 tbsp - Frozen Unsalted Butter
• 2/3 cup of Ice Cold Water

Tools: 

• Large bowl
• Grater for butter
• Rolling Pin
• Our Handmade Kitchen Bowls and Tools

Tips to Know Before Starting: 

• The Key to this recipe is to keep all the ingredients cold as you work with them. So place your butter in the freezer, put flour in the fridge for 15min, and put ice cubes in the water. The goal is for your butter not to melt. 
• 
• Use a grater that will give you smaller butter pieces. Do a layer of butter, mix with flour, then another layer, and then mix with flour. Continue to do this until all the butter is grated and mixed in. The layering technique will allow the butter to be evenly dispersed throughout your dough. 
• 
• Refrain from over-knead (handle) the puff pastry as you shape and mix.
• 
• When using the frozen dough, let it thaw in the fridge for an hour before using it. You want it to be playable, and it will crack if it's still frozen.
• Keep your surface well-floured while you are working with the dough. 

On-The-Ready Pastry Dough

The trick to creating a fluffy pastry is to keep all the dairy ingredients cold as you make the dough.

1. Sifting the flour & salt- If you are like me, I hate "wasting time" sifting what already looks like perfectly sifted flour and salt. But if you want that perfect fluff, take the time to sift!
2. 
3. Grate the Butter- Do a layer of butter, mix with flour, then another layer, and then mix with flour. Continue to do this until all the butter is grated and mixed in. The layering technique will allow the butter to be evenly dispersed throughout your dough. 
4. Add Ice Cold Water- Make a well in the center of your flour/salt/butter mix and pour the water in. Hold back the ice; you do not want it in the mix. Mix until the dough is firm. You want it to look shaggy whipped, not smooth. 
5. 30 min chill time- Next, wrap the dough tightly in parchment paper and place it in the fridge for 30min. 
6. 
7. 

After Chilling: 

1. Flour your working surface- Whether working directly on the countertop or a board, you want to flour the work surface. 
2. Rolling Out- Roll a rolling pin and roll the dough on your surface. Then knead it to form a rectangular shape and smooth it out as much as possible. 
3. 
4. 
5. Fold & Roll- You will want to fold your dough like a letter fold. Image your dough in thirds. Fold the top fold to the center and the bottom third on top of the last fold. Now roll the dough out again to about three times the length and into a rectangular shape. Fold down the top third and then the bottom third over it.
6. 
7. Chill the Dough- Next, wrap the dough with parchment paper and let it chill in the refrigerator for an hour. 
8. Now it's ready to bake with! 

I recommend starting with Honey Cinnamon Twist for your first pastry dough creation! 

Recipe HERE

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