Pastry dough

Pastry dough is a basic and versatile preparation used as a base in a wide variety of baking and culinary recipes. It is a mixture of ingredients such as flour, fat (butter, margarine, or lard), water, and sometimes sugar or salt, which when combined form a flexible and resilient dough, ideal for baking.

This ingredient has its roots in European cuisine, especially in France and England, where the pastry tradition has influenced many culinary cultures around the world. In Latin America, pastry dough is adapted to different techniques and uses depending on the region and the type of dish one wishes to prepare.

Properties: pastry dough provides structure and texture to baked goods. Depending on the ingredients and the preparation method, it can be more crispy, flaky, or soft. Furthermore, it is a neutral base that allows it to be combined with sweet or savory fillings, making it extremely versatile in the kitchen.

Synonyms in Spanish from Latin America: in different countries it is also known as pie crust, shortcrust pastry, empanada dough (especially when used for savory empanadas), or simply base dough for pastries.