There’s something undeniably magical about the scent of freshly baked pastries filling my kitchen. Whether it’s a cozy autumn afternoon, a holiday gathering, or just a Sunday morning indulgence, homemade pastry transforms the ordinary into the extraordinary. This recipe is for anyone who’s ever wanted to ditch store-bought crusts and unlock the flaky, buttery joy of homemade pastry. No intimidating techniques, no fancy equipment—just real ingredients, simple steps, and mouthwatering results.

Why You’ll Love This Recipe

I love how these recipes bring together simplicity and elegance. With just a few basic ingredients, I can create pastries that are both delicious and impressive. The puff pastry dough offers a light, flaky texture that's perfect for both sweet and savory dishes, while the pie crust provides a sturdy, buttery base for my favorite pies and quiches. Making these from scratch not only enhances the flavor but also gives me complete control over the ingredients, ensuring a fresher and healthier option compared to store-bought versions.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For Puff Pastry Dough:

2 cups all-purpose flour
1 ¼ cups salted butter, cold and cubed
⅔ cup ice cold water

For Homemade Pie Crust:

2 ½ cups all-purpose flour
1 cup salted butter, cold and cubed
6 tablespoons cold water
½ teaspoon sugar

Directions

Puff Pastry Dough:

Prep the Butter: I cut the cold salted butter into small cubes and place them back in the fridge to keep them chilled until I’m ready to mix.
Make the Base Dough: In a large bowl, I combine the flour and ice water. Then, I take the chilled butter out of the fridge and toss it into the bowl with the flour mixture. Using a pastry cutter or my hands, I lightly mix, being careful not to overwork—the chunks of butter are a good thing!
Form and Roll: I transfer the dough to a floured surface. If it feels sticky, I add a touch more flour. Then, I gently roll the dough into a rectangle.
Folding Process: I fold the rectangle into three parts, like a letter. Turning the dough 90 degrees, I roll it out again into a rectangle and fold into three parts again. I repeat the roll-and-fold one more time.
Final Roll: I roll the dough flat for the final time, wrap it in plastic wrap, and chill for at least 30 minutes before using.

Homemade Pie Crust:

Mix Dry Ingredients: In a large mixing bowl, I whisk together the flour and sugar.
Incorporate Butter: I add the cubed salted butter into the flour mixture. Using a pastry cutter or my fingertips, I blend the butter until the mixture resembles coarse crumbs with pea-sized bits of butter.
Add Water: Gradually, I add the cold water, a tablespoon at a time, mixing just until the dough comes together. I make sure not to overwork the dough.
Shape and Chill: I gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes before rolling out.

Servings and Timing

Puff Pastry Dough: Yields enough for 2 standard sheets; preparation time is approximately 45 minutes, plus 30 minutes chilling time.
Homemade Pie Crust: Yields one 9-inch pie crust; preparation time is about 15 minutes, plus 30 minutes chilling time.

Variations

Puff Pastry: I sometimes add a pinch of sugar for a sweeter pastry or incorporate herbs for a savory twist.
Pie Crust: For a richer flavor, I substitute a portion of the butter with cream cheese or add spices like cinnamon for sweet pies.

Storage/Reheating

Storage: I wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
Reheating: For baked pastries, I reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.

FAQs

How do I prevent my pastry from shrinking during baking?

I make sure not to overwork the dough and allow it to rest in the refrigerator before baking. This relaxes the gluten and helps prevent shrinking.

Can I use unsalted butter instead of salted?

Yes, I can use unsalted butter; I just add a pinch of salt to the recipe to compensate.

What if I don't have a pastry cutter?

I use two knives or my fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.

Can I make the dough ahead of time?

Absolutely. I prepare the dough in advance and store it in the refrigerator or freezer until I'm ready to use it.

How do I know when my pastry is done baking?

I look for a golden-brown color and a firm texture. Baking times may vary depending on the recipe, so I keep an eye on it as it bakes.

Conclusion

Making homemade puff pastry and pie crust is a rewarding experience that brings a touch of elegance to any dish. With just a few simple ingredients and steps, I can create pastries that are far superior to store-bought versions. Whether I'm preparing a savory quiche or a sweet fruit tart, these recipes provide a reliable foundation for countless delicious creations.

3-Ingredient Puff Pastry Dough and Homemade Pie Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 1 hour
Cook Time: 0 minutes
Total Time: 1 hour 30 minutes
Yield: 2 puff pastry sheets and 1 pie crust
Category: Baking
Method: Mixing and Rolling
Cuisine: French
Diet: Vegetarian

Print Recipe

Description

This recipe offers two versatile homemade pastry doughs: a 3-ingredient puff pastry that's light and flaky, and a classic buttery pie crust. Both are easy to make and elevate any savory or sweet dish.

Ingredients

2 cups all-purpose flour (for puff pastry)
1 ¼ cups salted butter, cold and cubed (for puff pastry)
⅔ cup ice cold water (for puff pastry)
2 ½ cups all-purpose flour (for pie crust)
1 cup salted butter, cold and cubed (for pie crust)
6 tablespoons cold water (for pie crust)
½ teaspoon sugar (for pie crust)

Cook Mode Prevent your screen from going dark

Instructions

Cut the cold butter into cubes and keep chilled until ready to use.
For puff pastry, mix flour and ice water in a bowl. Add butter and lightly mix until combined without overworking.
Transfer to floured surface, roll into a rectangle. Fold like a letter, turn, roll again. Repeat twice more.
Final roll out, wrap in plastic wrap, chill for at least 30 minutes.
For pie crust, whisk together flour and sugar in a bowl.
Add butter and blend until mixture resembles coarse crumbs with pea-sized bits.
Add water gradually, mixing until dough comes together.
Shape into disk, wrap, and chill for at least 30 minutes before rolling out.