Easy Homemade Pastry Crust Recipe for Delicious Bakes

Making a pastry crust from scratch isn’t complicated once you master the techniques. It surpasses store-bought frozen options in taste and texture. Each baker has their own tips, but a classic crust usually features butter as the main ingredient. While vegetable oil can be used, incorporating sour cream along with the fat makes the dough easier to roll out and results in a flaky crust.

To prepare this crust, combine 2 cups of flour, a teaspoon each of sugar and salt in a bowl, and pulse briefly in a food processor. Add half a cup of butter and blend. Incorporate the remaining butter and pulse 8-10 more times. Sprinkle in ice-cold water—about a tablespoon at a time—and mix until the dough just begins to come together. Avoid over-wetting to keep the crust tender.

Gather the dough into a mound, pressing it down with your palm. This creates layered flakes, enhancing the crust’s flakiness. Divide the dough into equal disks, roughly formed with your hand, and wrap each in plastic wrap. Chill in the refrigerator for at least an hour or up to two days. Before rolling out, let the disks sit at room temperature for about 10 minutes to soften.

For a dessert filling, spread cream cheese, powdered sugar, and cinnamon on one crust layer, then top with another rolled-out crust. Trim excess dough, leaving a slight overhang, and cut slits on top to release steam during baking. Bake at 350°F for 10 minutes or until golden. Cool before slicing into pastries and refrigerate. This straightforward recipe is perfect for creating flaky, homemade pastry crusts that elevate any baked good.