Sifted Red Spring Pastry Dough

Sifted Red Spring Pastry Dough
Perfect for baking in the Yukon!

Discover the perfect Sifted Red Spring Pastry Dough recipe for your baking needs. This easy, homemade pastry dough is made with sifted red spring wheat flour, ensuring a light and flaky texture ideal for pies, tarts, and other delicious pastries. Learn how to create this versatile dough with simple ingredients like cold butter, ice water, and a touch of apple cider vinegar. Our step-by-step guide ensures you get the best results every time. Perfect for both sweet and savory dishes, this pastry dough will elevate your baking game. Get ready to impress with the best homemade pastry dough recipe!



  • 2 cups oat flour
  • 1 cup wheat flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup warm water (around 110°F or 45°C)
  • 2 tablespoons honey
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins (or more to taste)
  • Optional: 1/4 cup brown sugar for a sweeter bread
  1. Directions:

    1. Make sure your butter is very cold. You can even freeze it for a few minutes before using it. Sift the red spring wheat flour to ensure there are no lumps and to incorporate some air for a lighter dough.

    2. In a large mixing bowl, whisk together the sifted flour, sugar (if using), and salt.

    3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

    4. Drizzle the ice water and apple cider vinegar (if using) over the flour mixture. Start with 1/4 cup of ice water and mix with a fork or your hands until the dough begins to come together. If the dough is too dry, add more ice water, a tablespoon at a time, until it holds together when pressed.

    5. Turn the dough out onto a lightly floured surface and gently knead it just until it comes together. Be careful not to overwork the dough, as this can make it tough. Divide the dough into two equal portions and shape each into a disk. Wrap each disk in plastic wrap.

    6. Refrigerate the dough for at least 1 hour, or up to 2 days. This resting time allows the gluten to relax and the butter to firm up, which helps create a tender, flaky pastry.

    7. When ready to use, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the dough to your desired thickness, usually about 1/8 inch thick for most pastries.

    8. Use the dough as directed in your recipe, whether it's for pies, tarts, or any other pastry.

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