Basic Pastry Dough

This is a tender crust great for pies or tarts. The addition of both wine and egg really help to make the crust tender.

Buon Appetito!
Deborah Mele 

Basic Pastry Dough

Basic Pastry Dough

Yield: 1 Double Crust
Prep Time: 20 minutes

The key to any tender pie crust is to work it as little as possible.


  • 2 Cups Flour
  • 1 1/2 Sticks Unsalted Butter, Cut Into Pieces
  • 2 Tablespoons Sugar
  • 1 Large Egg, Lightly Beaten
  • 4 Tablespoons Chilled Dry White Wine


  1. Bring the butter to room temperature.
  2. Mix the butter and flour together just until crumbly.
  3. Add the sugar, egg and wine, mixing into a soft dough.
  4. Shape the dough into one or two balls, and refrigerate, wrapped in plastic wrap until ready to use.

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  1. Thank you so much for these wonderful recipes You have been a life savor many times with the cake recipes. I will soon venture out and try some of the others I also share with friends in Nevada and Ohio.
    Thank you for taking the time to teach us and show us, hopefully one day we will tour Italy.

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