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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Pastry Dough 🌄 💤 ⏳
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Pastry Dough
Pastry Dough
{Serving suggestion only*}
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This classic Pastry Dough recipe creates a versatile foundation for both sweet and savory pies or tarts. The combination of butter and vegetable shortening delivers the perfect balance of flavor and flakiness, while the detailed instructions ensure success for novice and experienced bakers alike. Make ahead and refrigerate for up to a day for convenient baking preparations.
No Jump Zone
Ingredients
3/4 stick cold unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water
Directions
Cut butter into 1/2-inch cubes.

To blend by hand:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal, with rest in small (roughly pea-size) lumps.
  • Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated.
To blend in a food processor:
  • Pulse together flour, butter, shortening, and salt in a food processor until most of mixture resembles coarse meal, with rest in small (roughly pea-size) lumps.
  • Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.
Test mixture:
  • Gently squeeze a small handful: It should hold together without crumbling apart.
  • If it doesn't, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing).
  • (If you overwork mixture or add too much water, pastry will be tough.)
Form dough:
  • Turn out onto a work surface and divide into 4 portions.
  • With heel of your hand, smear each portion once in a forward motion to help distribute fat.
  • Gather dough together and form it, rotating it on work surface, into a disk.
  • Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Cook's note: Dough can be chilled up to 1 day.
Servings\Yield
Yield: Makes enough dough for a single-crust 9-inch pie or a 10- to 11-inch tart.
Nutrition Facts
Nutrition Per Serving (1/8 of crust) - Calories: 146; Total Fat: 10g (Saturated Fat: 5g); Cholesterol: 20mg; Sodium: 75mg; Total Carbohydrates: 12g (Dietary Fiber: 0g, Sugars: 0g); Protein: 2g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  John C. Ferguson, III 🔑 Keywords: pastry dough
🗂️ Categories: 🍞 Bread
📚 Collections: Uncle Dave's Cookbook, From The Ferguson Family, John Ferguson's Favorite Recipes, The TFR Cookbook
Pastry Dough was added on April 24, 2006 and last updated on July 05, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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