20 Flaky Pastry Dough Recipes Perfect for Baking

There’s something magical about flaky, buttery pastry—whether it’s cradling a savory filling or layered into a sweet, golden dessert. If you’ve ever wanted to master the art of tender, melt-in-your-mouth dough, you’re in luck! We’ve rounded up 20 foolproof recipes that’ll turn your baking into a buttery triumph. From rustic galettes to elegant puff pastry twists, get ready to roll up your sleeves and create something delicious.

Classic Butter Pastry Dough

This flaky, buttery dough is your secret weapon for pies, tarts, and galettes—easy to whip up and impossibly tender every time.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6-8 tbsp ice water

Instructions

1. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups flour, 1 tbsp sugar, and 1 tsp salt.
2. Cut in butter: Add 1 cup cold cubed butter, working it into the flour with a pastry cutter or fingers until pea-sized crumbs form.
3. Add water: Drizzle in 6 tbsp ice water, mixing gently with a fork until dough just comes together. Add up to 2 tbsp more water if needed.
4. Chill: Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days) before rolling.

The key here? Keeping everything cold—those butter pockets steam up in the oven for layers you’ll hear crackle as you slice.

Tip: Grate frozen butter on a box grater for quicker, more even blending into the flour.

Quick Puff Pastry Dough

This shortcut puff pastry is buttery, flaky, and surprisingly simple—no folding or chilling between layers required!

Ingredients:

• 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
• 1/4 tsp salt
• 1/2 cup (1 stick / 113g) cold unsalted butter, cubed
• 1/4 cup (60ml) ice water

Instructions:

1. Mix dry ingredients: In a large bowl, whisk together 1 1/4 cups flour and 1/4 tsp salt.
2. Cut in butter: Add cold cubed butter. Use a pastry cutter or fork to work it into the flour until pea-sized crumbs form.
3. Add water: Drizzle in ice water 1 tbsp at a time, stirring just until the dough comes together (stop when it holds shape when pressed).
4. Shape & chill: Turn dough onto a floured surface, pat into a rectangle, wrap in plastic, and refrigerate for 30 minutes before rolling.

The magic? The butter stays in distinct pockets, creating those signature flaky layers without the traditional labor-intensive process.

Tip: Freeze grated butter for even easier incorporation—just pulse with flour in a food processor!

Whole Wheat Pastry Dough

This wholesome, nutty-flavored dough is perfect for rustic pies, galettes, or hand pies—easy to work with and packed with fiber!

Ingredients:

• 1 1/4 cups whole wheat flour
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water

Instructions:

1. In a large bowl, whisk together 1 1/4 cups whole wheat flour, 1/4 cup all-purpose flour, and 1/2 tsp salt.
2. Add 1/2 cup cold cubed butter and use a pastry cutter or fingers to work it into the flour until pea-sized crumbs form.
3. Drizzle in 3 tbsp ice water, mixing with a fork until the dough just holds together. Add 1 more tbsp water if needed.
4. Turn dough onto a floured surface, knead lightly into a disk, wrap in plastic, and chill for 30 minutes before rolling.

The blend of flours gives this dough a tender yet sturdy texture—ideal for free-form baking without cracking.

Tip: For extra flakiness, freeze the butter for 10 minutes before cubing!

Vegan Pastry Dough

This buttery, foolproof vegan dough is perfect for sweet or savory pies—no one will guess it’s dairy-free!

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup (2 sticks) cold vegan butter, cubed
• 6–8 tbsp ice water

Instructions

1. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar.
2. Cut in butter: Add cubed vegan butter, using a pastry cutter or fork to work it into the flour until pea-sized crumbs form.
3. Add water: Drizzle in ice water 1 tbsp at a time, mixing just until the dough holds together when pressed (stop at 6 tbsp if possible).
4. Chill: Divide dough into 2 disks, wrap in plastic, and refrigerate for 1 hour before rolling.

The secret? Freezing the butter ensures those dreamy, flaky layers—just like traditional pastry.

Tip: For extra flakiness, grate frozen vegan butter into the flour instead of cubing it!

Gluten-Free Pastry Dough

This gluten-free pastry dough is buttery, flaky, and so easy to work with—you won’t miss the wheat one bit!

• 1 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg
• 2 tbsp ice water
• 1 tsp apple cider vinegar

1. In a food processor, pulse the gluten-free flour blend and 1/2 tsp salt until combined.
2. Add the cold cubed butter and pulse 5–6 times until the mixture resembles coarse crumbs.
3. Whisk together the egg, 2 tbsp ice water, and 1 tsp apple cider vinegar in a small bowl. Pour into the food processor and pulse just until the dough comes together.
4. Turn the dough onto a lightly floured surface (use gluten-free flour), knead gently into a ball, then flatten into a disk. Wrap in plastic and chill for 30 minutes before rolling.

The secret to this dough’s perfect texture? The apple cider vinegar keeps it tender while the egg adds structure—no crumbling here!

Tip: For extra flaky layers, roll the dough between two sheets of parchment paper to prevent sticking.

Sweet Shortcrust Pastry Dough

Buttery, tender, and just sweet enough—this versatile dough is your secret weapon for pies, tarts, and handheld treats.

Ingredients

• 1 1/4 cups (150g) all-purpose flour
• 2 tbsp (25g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick, 113g) cold unsalted butter, cubed
• 3–4 tbsp ice water

Instructions

1. In a food processor, pulse 1 1/4 cups flour, 2 tbsp sugar, and 1/2 tsp salt until combined. Add cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter bits.
2. Drizzle in 3 tbsp ice water, pulsing just until the dough begins to clump. If needed, add 1 more tbsp water (stop before it gets sticky).
3. Turn dough onto a clean surface, gently knead into a disk, wrap in plastic, and chill for 30 minutes before rolling.

The magic here? Minimal handling keeps the crust flaky—perfect for fruit galettes or custard tarts where texture shines.

Tip: Freeze leftover dough for up to 3 months; thaw overnight in the fridge before using.

Savory Herb Pastry Dough

This buttery, flaky dough is infused with fresh herbs and a hint of garlic—perfect for elevating pot pies, hand pies, or even savory tarts.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup (2 sticks) cold unsalted butter, cubed
• 2 tbsp finely chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 6-8 tbsp ice water

Instructions:

1. In a food processor, pulse the 2 ½ cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar until combined.
2. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Sprinkle in the 2 tbsp rosemary, 1 tbsp thyme, and 1 tsp garlic powder, pulsing just to distribute.
4. Drizzle in 6 tbsp ice water, 1 tbsp at a time, pulsing until the dough just comes together (add up to 2 more tbsp if needed).
5. Turn the dough onto a floured surface, shape into a disk, wrap in plastic, and chill for 1 hour before rolling.

The herbs and garlic meld beautifully into the layers, giving every bite a fragrant, savory depth. Tip: Freeze the dough for 15 minutes before rolling if your kitchen is warm—it prevents sticking!

Cream Cheese Pastry Dough

Buttery, flaky, and just a little tangy—this cream cheese pastry dough is your secret weapon for pies, tarts, and hand pies that melt in your mouth.

Ingredients

• 1 cup (2 sticks) unsalted butter, cold and cubed
• 4 oz cream cheese, cold and cubed
• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 2-3 tbsp ice water

Instructions

1. In a food processor, pulse the flour, salt, and sugar until combined. Add the cold butter and cream cheese, then pulse until the mixture resembles coarse crumbs with pea-sized bits.
2. Drizzle in 2 tbsp ice water and pulse just until the dough begins to clump. If needed, add 1 more tbsp water, but don’t overmix.
3. Turn the dough onto a lightly floured surface, gather into a ball, and flatten into a disk. Wrap tightly in plastic and chill for at least 1 hour (or up to 2 days) before rolling out.

The cream cheese adds a subtle richness and makes this dough extra forgiving—no tough or crumbly crust here! Use it for sweet or savory fillings, and watch it bake up golden and tender every time.

Tip: For extra flaky layers, roll the dough into a rectangle, fold it like a letter, and chill again before shaping.

Chocolate Pastry Dough

This rich, buttery chocolate pastry dough is a game-changer for pies, tarts, or hand pies—it’s tender, deeply chocolaty, and just sweet enough to let your filling shine.

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water

1. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup cocoa powder, 1/4 cup sugar, and 1/2 tsp salt until combined.
2. Add 1/2 cup cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter bits.
3. Drizzle in 3 tbsp ice water, pulsing just until the dough begins to clump. If needed, add 1 more tbsp water.
4. Turn the dough onto a lightly floured surface, knead gently into a disk, wrap in plastic, and chill for 1 hour before rolling.

The cocoa powder gives this dough a subtle bitterness that balances sweet fillings perfectly, while keeping it flaky and easy to work with.

Tip: Freeze leftover dough for up to 3 months—thaw overnight in the fridge before using.

Laminated Pastry Dough

Flaky, buttery, and oh-so-satisfying—this laminated dough is the secret behind croissants, danishes, and so much more. Master the folds, and you’ll unlock endless pastry possibilities!

Ingredients

• 3 1/4 cups (415g) all-purpose flour, plus extra for dusting
• 1/4 cup (50g) granulated sugar
• 1 1/4 tsp (7g) fine sea salt
• 1 1/4 cups (300ml) cold water
• 1 tbsp (15ml) unsalted butter, melted (for dough)
• 1 1/2 cups (340g) unsalted European-style butter (82% fat), chilled

Instructions

1. Make the dough: In a large bowl, whisk together 3 1/4 cups flour, 1/4 cup sugar, and 1 1/4 tsp salt. Gradually mix in cold water and 1 tbsp melted butter until a shaggy dough forms. Knead briefly until smooth (2–3 minutes). Wrap tightly in plastic and chill for 1 hour.
2. Prepare the butter block: Place chilled butter between two sheets of parchment. Pound with a rolling pin into an 8-inch square, then refrigerate.
3. First fold: Roll the dough into a 10-inch square. Place the butter block diagonally in the center, then fold the corners over it like an envelope. Roll into a 16×8-inch rectangle, then fold into thirds (letter-style). Chill for 30 minutes.
4. Repeat folds: Roll the dough again to 16×8 inches, fold into thirds, and chill. Repeat this process twice more (3 folds total), chilling 30 minutes between each.
5. Final rest: After the last fold, chill dough for at least 2 hours (or overnight) before shaping and baking as desired.

The magic? Hundreds of paper-thin layers puffing into golden perfection—no store-bought dough compares!

Tip: European butter has less water, so it stays firm during folding. If using regular butter, freeze it for 15 minutes before step 2.

Rustic Galette Pastry Dough

Buttery, flaky, and forgiving—this galette dough is a dream to work with, whether you’re folding it around summer peaches or savory mushrooms.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 tsp sugar, and 1/2 tsp salt.
2. Add 1/2 cup cold cubed butter. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Drizzle in 3 tbsp ice water, stirring with a fork until the dough just comes together. If needed, add 1 more tbsp water (but don’t overmix).
4. Turn the dough onto a lightly floured surface, knead gently into a disk, wrap in plastic, and chill for at least 30 minutes before rolling.

The beauty of this dough? Those visible butter flecks melt during baking, creating irresistibly crisp, shattering layers. Roll it thick for a sturdy crust or thin for extra crunch—it adapts to your mood.

Tip: Freeze the dough disk for 10 minutes before rolling if your kitchen is warm—it prevents sticking without over-chilling.

Flaky Pie Crust Dough

This buttery, foolproof pie crust is your secret weapon for everything from apple pie to quiche—light, crisp, and shatteringly flaky every time.

Ingredients:

• 2 ½ cups (315g) all-purpose flour, plus extra for dusting
• 1 tsp granulated sugar
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6-8 tbsp ice water

Instructions:

1. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups flour, 1 tsp sugar, and 1 tsp salt.
2. Cut in butter: Add chilled butter cubes. Use a pastry cutter or fingers to work butter into flour until pea-sized crumbs form.
3. Add water: Drizzle in 6 tbsp ice water, mixing with a fork until dough just holds together when pressed. Add remaining water 1 tbsp at a time if needed.
4. Chill: Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days) before rolling.

The key to those irresistible layers? Keeping the butter cold—this creates steam pockets as it bakes, lifting the crust into delicate flakes.

Tip: Grate frozen butter on a box grater for even quicker blending into the flour.

Danish Pastry Dough

This buttery, laminated dough is the secret behind those irresistible bakery-style pastries—and with a little patience, you can make it at home!

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 large egg, lightly beaten
• 1 cup (2 sticks) unsalted butter, cold

Instructions

1. In a small bowl, whisk together the warmed milk (110°F), yeast, and 1/4 cup sugar. Let sit for 5 minutes until foamy.
2. In a large bowl, mix 3 1/2 cups flour and 1 tsp salt. Pour in the yeast mixture and beaten egg, stirring until a shaggy dough forms. Knead on a floured surface for 3 minutes until smooth. Cover and refrigerate for 30 minutes.
3. Meanwhile, pound the cold butter between two sheets of parchment into an 8-inch square. Chill until firm.
4. Roll the dough into a 12-inch square. Place the butter square diagonally in the center, then fold the dough corners over it like an envelope. Roll out to a 16×10-inch rectangle, then fold into thirds (like a letter). Wrap and chill for 30 minutes. Repeat this rolling/folding process twice more, chilling between each fold.
5. After the final fold, chill dough for at least 2 hours before shaping and baking as desired (typically at 375°F for 15-20 minutes for pastries).

The magic? Those layers upon layers of butter and dough create a pastry so flaky, it practically sings when you bite in.

Tip: For clean layers, always keep the butter cold—if it starts melting during rolling, pop the dough back in the fridge.

Phyllo Pastry Dough

If you’ve ever wanted to tackle the delicate, flaky layers of phyllo dough at home, this simple recipe is your golden ticket—no fancy equipment required!

Ingredients:

• 3 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 cup warm water (about 110°F)
• 2 tablespoons vegetable oil, plus extra for brushing
• 1 teaspoon white vinegar

Instructions:

1. In a large bowl, whisk together 3 cups flour and 1 teaspoon salt. Make a well in the center and add 1 cup warm water, 2 tablespoons vegetable oil, and 1 teaspoon white vinegar. Stir until a shaggy dough forms.
2. Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
3. Divide the dough into 8 equal pieces. Roll each piece into a thin rectangle (about 12×16 inches), dusting lightly with flour to prevent sticking. Brush each sheet lightly with oil, then stack them with parchment paper between layers.
4. Use immediately for recipes like baklava or spanakopita, or wrap tightly in plastic and refrigerate for up to 3 days.

The magic here? That hint of vinegar keeps the dough tender while rolling—no tearing, just paper-thin perfection.

Tip: For extra-crispy layers, lightly mist the stacked sheets with water before baking.

Empanada Pastry Dough

This flaky, buttery empanada dough is a game-changer—easy to roll out and sturdy enough to hold any filling without cracking. Perfect for savory or sweet hand pies!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg
• 1/3 cup ice water
• 1 tbsp white vinegar

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter bits.
2. In a small bowl, beat the egg, then mix in the ice water and vinegar. Pour the wet ingredients into the flour mixture and stir with a fork until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead gently just until it comes together (about 5–6 strokes). Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
4. Roll the dough to 1/8-inch thickness on a floured surface, then cut into circles for empanadas. Fill, fold, and crimp as desired!

The vinegar keeps the dough tender, while the butter creates those irresistible flaky layers—no one will guess how simple it is to make from scratch.

Tip: For extra-flaky results, freeze the cubed butter for 10 minutes before mixing it into the flour.

Tart Shell Pastry Dough

This buttery, flaky tart dough is your secret weapon for everything from fruit tarts to quiches—it comes together in minutes and bakes up perfectly crisp every time.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3–4 tbsp ice water

Instructions:

1. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt until combined. Add 1/2 cup cold cubed butter and pulse until the mixture resembles coarse crumbs.
2. Drizzle in 3 tbsp ice water, pulsing just until the dough begins to clump (add 1 more tbsp water if needed). Turn the dough onto a clean surface and gently knead into a disk.
3. Wrap the dough in plastic and chill for 30 minutes. Roll out to fit your tart pan, prick the base with a fork, and freeze for 15 minutes.
4. Preheat oven to 375°F. Line the shell with parchment and pie weights, then bake for 20 minutes. Remove weights and bake 5–7 more minutes until golden.

The magic here? Freezing the dough before baking prevents shrinkage, giving you a picture-perfect crust every time.

Tip: For savory tarts, swap the sugar for 1 tsp dried herbs like thyme or rosemary.

Puff Pastry Dough with Honey

This buttery, golden puff pastry dough gets a delicate sweetness from a honey glaze—perfect for breakfast pastries or elegant dessert tarts.

Ingredients:

• 2 cups (250g) all-purpose flour
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1/2 tsp salt
• 1/2 cup ice water
• 2 tbsp honey, warmed
• 1 tbsp granulated sugar (for dusting)

Instructions:

1. In a large bowl, whisk together 2 cups flour and 1/2 tsp salt. Cut in cold cubed butter using a pastry cutter until pea-sized crumbs form.
2. Gradually drizzle in 1/2 cup ice water, mixing with a fork until dough just comes together. Shape into a rectangle, wrap in plastic, and chill for 1 hour.
3. Roll dough on a floured surface to a 12″x8″ rectangle. Fold into thirds like a letter, rotate 90°, and repeat rolling/folding twice more. Chill 30 minutes between folds.
4. Preheat oven to 400°F. Roll dough to 1/4″ thickness, cut into desired shapes, and place on a parchment-lined baking sheet. Brush tops with 2 tbsp warmed honey and sprinkle with 1 tbsp sugar.
5. Bake for 18–20 minutes until puffed and deep golden. Cool on a wire rack.

The honey caramelizes into a glossy, crackly finish that contrasts beautifully with the pastry’s tender layers.

Tip: For extra flakiness, freeze the butter cubes for 15 minutes before mixing.

Spiced Pastry Dough for Autumn

This warmly spiced dough is your secret weapon for flaky, fragrant pies and hand pies—just right for cozy autumn baking.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6-8 tbsp ice water

Instructions

1. In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
2. Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Drizzle in 6 tablespoons of ice water, stirring with a fork until the dough just begins to clump. Add 1-2 more tablespoons if needed, but avoid overmixing.
4. Turn the dough onto a lightly floured surface, gather it into a ball, and divide in half. Flatten each half into a disk, wrap in plastic, and chill for at least 1 hour before rolling out.

The blend of warm spices subtly perfumes the dough, making it ideal for apple or pumpkin fillings—no one will guess how simple it is!

Tip: Freeze the disks for up to 3 months; thaw overnight in the fridge before using.

Almond Flour Pastry Dough

This versatile almond flour pastry dough is a gluten-free dream—tender, buttery, and perfect for sweet or savory tarts!

• 2 cups (224g) blanched almond flour
• 1/4 cup (28g) coconut flour
• 1/4 tsp salt
• 1/4 cup (57g) cold unsalted butter, cubed
• 1 large egg
• 1 tbsp (15ml) ice water (if needed)

1. In a food processor, pulse the 2 cups almond flour, 1/4 cup coconut flour, and 1/4 tsp salt until combined.
2. Add the 1/4 cup cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg and pulse just until the dough starts to clump. If too dry, add 1 tbsp ice water.
4. Turn the dough onto plastic wrap, shape into a disk, and chill for 30 minutes before rolling.

The dough bakes up flaky yet sturdy—ideal for fruit galettes or quiche crusts without the gluten hassle!

Tip: For extra crispness, blind-bake at 350°F for 12 minutes before filling.

Citrus-Infused Pastry Dough

This bright, buttery dough is a game-changer for tarts and hand pies, with a subtle citrus zing that elevates every bite.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 2 tbsp fresh orange zest
• 1 tbsp fresh lemon zest
• 6-8 tbsp ice water

Instructions:

1. In a food processor, pulse 2 ½ cups all-purpose flour, 1 tbsp sugar, and 1 tsp salt until combined.
2. Add 1 cup cubed butter, 2 tbsp orange zest, and 1 tbsp lemon zest. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Drizzle in 6 tbsp ice water, 1 tbsp at a time, pulsing just until the dough begins to clump (add up to 2 tbsp more if needed).
4. Turn dough onto a floured surface, knead lightly into a ball, then flatten into a disk. Wrap in plastic and chill for 1 hour before rolling.

The citrus zest adds a fragrant twist to classic pastry, making it perfect for fruit-filled desserts or even savory galettes.

Tip: Freeze grated butter for 10 minutes before starting—it helps create extra-flaky layers!

Conclusion

With 20 flaky pastry dough recipes to choose from, you’re sure to find the perfect one for your next baking adventure! Whether you’re craving buttery croissants or a rustic galette, these recipes have you covered. Give them a try, then let us know which one was your favorite in the comments. Loved this roundup? Share it on Pinterest so others can enjoy these delicious recipes too. Happy baking!