Dough

To make this savory master pie dough without a food processor, use your fingers or a pastry cutter to work the butter into the flour.

Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.

The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles.

Step-by-step instructions for kneading and cutting the dough for Hannukah Sufganiyot

Adding egg yolks, cream, and sugar transforms a standard crust into something almost cookie-like. Freeze the second crust for later use.

Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.

You can use this easy dough for just about any dessert that requires a buttery crust.

Expand your baking repertoire with a single, simple recipe that's the building block for six distinctive desserts. From Sunday brunch to Easter treats, we've got you covered.

This pizza dough recipe is by no-knead king Jim Lahey. It's only 3 ingredients—you've got this.

This versatile dough recipe is ideally made in a stand mixer, but a food processor works surprisingly well, too. Use the dough to make sweet rolls, pretzels, and more.