Basic Pastry
A versatile and flaky pastry dough perfect for pies and tarts, offering rich buttery flavor and tender texture, ideal for both novice and experienced bakers.
Ingredients
Instructions
- In a large mixing bowl, cut butter, cream cheese, and flour until the mixture resembles crumbs.
- Gather the dough into a ball.
- Divide the dough into 4 equal parts.
- Form each part into a ball, wrap separately in clear plastic, and refrigerate for about 1 hour, or until ready to use.
- The pastry will keep up to 2 weeks in the refrigerator or several months in the freezer. Each ball will make enough pastry for two pie crusts.
Tips & Substitutions
For a flakier pastry, ensure your butter and cream cheese are cold before mixing. If you prefer a lighter texture, substitute half of the all-purpose flour with whole wheat flour. You can also experiment by adding a pinch of salt or a tablespoon of sugar for a hint of flavor. For a savory option, consider adding herbs to the dough.
Serving Suggestions
This versatile pastry can be used for both sweet and savory dishes. Use it to create classic pie crusts or mini tarts. It pairs beautifully with Whole Meal French Onion Soup, making a delightful meal. Consider filling it with fresh fruits or vegetables and serving with a side salad for a light lunch.
Storage & Reheating
Wrap the individual dough balls tightly in plastic wrap and store them in an airtight container in the refrigerator for up to two weeks. If freezing, place them in a freezer-safe bag, removing as much air as possible. Thaw the dough overnight in the refrigerator before using, ensuring it's still chilled for easier rolling.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Pastry contains roughly 2087 calories, with 34g protein, 102g carbohydrates, and 172g fat. It is an excellent source of vitamin A (101% of the Daily Value), protein (67% of the Daily Value), and iron (50% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1310mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter?
While margarine can be used as a substitute, it may not yield the same rich flavor and flaky texture that butter provides. For best results, stick with unsalted butter, but if you must use margarine, choose a high-fat variety to maintain quality.
How can I tell when the pastry is done baking?
The pastry is done when it turns golden brown and feels firm to the touch. If you’re blind baking, look for a light golden color around the edges. If using a filling, ensure that the filling is bubbling and the crust is golden for optimal results.
Can I make this pastry ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 weeks or freeze it for several months. Just remember to thaw it in the refrigerator before rolling it out for use in your favorite recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).