The pastry dough recipe is essential for several sweets. Make it is not difficult, but it's mandatory follow some steps. The rewards will be an crispy and tasty dough, perfect for cookies or tarts. Once you try this homemade pastry dough you can't do less than make it again, and again!
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- 2 eggs
- 4 cups (500 gr) flour 00
- 14 tbsp (200 gr) caster sugar
- 14 tbsp (200 gr) butter, softened at room temperature
- 1 pinch table salt
- 1 dash vanilla extract
PASTRY DOUGH RECIPE: TWO METHODS TO PREPARE IT
Usually, to prepare this pastry dough recipe I use two slightly different methods. For the first one, the butter have to be softened at room temperature. In the second case it’s necessary utilize very cold butter . If I have time to soft the butter, personally I prefer the first method, but the pastry dough recipe will be perfect with the second method as well!
FIRST METHOD WITH SOFTENED BUTTER
Pour the softened butter, and the eggs, and the sugar into a bowl. Beat the ingredients with a whisk until well blended but not whipped. Now, sift the flour and pour it all over the eggs and butter mixture. Pinch the mixture with your fingers, until the liquid will be absorbed by the flour. The result would be a sort of pastry crumbs. Now, Pour the crumbs over a board and start to work the dough with your hands. Compact and stretch out the crumbs until obtaining a consistent dough. Finally, wrap the dough with a plastic sheet and store into the fridge for at least 3 hours, so that to make it more elastic and easier to roll out.
SECOND METHOD WITH COLD BUTTER
Slice the butter in little pieces and store it again in the fridge. Sift the flour and pour it on a board. Take the butter pieces and pour them with the flour. Pinch with your finghers the butter and flour until obtain pastry crumbs as the first method. It’s mandatory not to melt the butter, so you have to work fast! Combine two eggs with the pastry crumbs and compact and stretch out the crumbs until obtaining a consistent dough as the first method, then store the pastry dough at least 3 hours before rolling out.
ROLLING OUT THE PASTRY DOUGH
Store the pastry dough into the fridge up to 4 days or freeze up to 10 weeks. If frozen, defrost one night into the fridge, not at room temperature.
Before roll out the pastry dough, beat lightly with the rolling pin. Work fast to not melt the butter inside the dough.
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ITALIAN PASTRY CREAM TART (Torta della Nonna)
PRINTABLE VERSION
- 2 eggs
- 4 cups (500 gr) flour 00
- 14 tbsp (200 gr) caster sugar
- 14 tbsp (200 gr) butter, softened at room temperature
- 1 pinch table salt
- 1 dash vanilla extract
- PASTRY DOUGH RECIPE: TWO METHODS TO PREPARE IT
Usually, to prepare this pastry dough recipe I use two slightly different methods. For the first one, the butter have to be softened at room temperature. In the second case it’s necessary utilize very cold butter . If I have time to soft the butter, personally I prefer the first method, but the pastry dough recipe will be perfect with the second method as well! - FIRST METHOD WITH SOFTENED BUTTER
Pour the softened butter, and the eggs, and the sugar into a bowl. Beat the ingredients with a whisk until well blended but not whipped. Now, sift the flour and pour it all over the eggs and butter mixture. Pinch the mixture with your fingers, until the liquid will be absorbed by the flour. The result would be a sort of pastry crumbs. Now, Pour the crumbs over a board and start to work the dough with your hands. Compact and stretch out the crumbs until obtaining a consistent dough. Finally, wrap the dough with a plastic sheet and store into the fridge for at least 3 hours, so that to make it more elastic and easier to roll out. - SECOND METHOD WITH COLD BUTTER
Slice the butter in little pieces and store it again in the fridge. Sift the flour and pour it on a board. Take the butter pieces and pour them with the flour. Pinch with your finghers the butter and flour until obtain pastry crumbs as the first method. It’s mandatory not to melt the butter, so you have to work fast! Combine two eggs with the pastry crumbs and compact and stretch out the crumbs until obtaining a consistent dough as the first method, then store the pastry dough at least 3 hours before rolling out. - ROLLING OUT THE PASTRY DOUGH
Store the pastry dough into the fridge up to 4 days or freeze up to 10 weeks. If frozen, defrost one night into the fridge, not at room temperature.
Before roll out the pastry dough, beat lightly with the rolling pin. Work fast to not melt the butter inside the dough. 
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