Whether you’re walking through a Parisian boulangerie or an American bakery on a Saturday morning, there’s nothing as satisfying as seeing glass display cases overflowing with flaky ham and cheese croissants, gorgeous galettes (like this summery peach one!), swirly twirly kouign amanns, and other mesmerizing baked goods. Although most pastries start with the same few basic ingredients—flour, butter, and ice water—there are a few notable differences that distinguish one type of pastry dough from another. Even if you can’t take a trip to France, you can still learn about the most common types of pastry dough below.
American Pie Dough
No matter what time of year it is or what holiday you’re celebrating, there’s a good chance you’ll find yourself rolling out this old-fashioned pastry dough. American pie dough is like pâte brisée (more on that later) in that it’s made by cutting fat (typically butter, shortening, lard, or a combination) into flour, then binding the two with cold water to create a tender dough. Try it here using this perfect pie crust recipe.
Filo Pastry
You can thank filo (or phyllo) dough for the paper-thin, shatteringly flaky layers that make up popular dishes such as baklava, spanakopita, and apple strudel. It’s one of the hardest types of pastry dough to make, which is why many home bakers turn to the store-bought, frozen version for quick bakes that deliver those signature flaky results.
Hot Water Pastry
Say goodbye to cut-in butter or lamination for this pastry dough. It’s one of the easiest—and sturdiest—types of dough, made by mixing hot water (hence the name) and melted fat into flour until the dough begins to come together. Because it’s sturdy and not very sweet, it’s a popular choice for savory pies that are filled with heavier ingredients like meat and root vegetables.
Pâte à Choux
If you’ve ever tried chocolate éclairs, cream puffs, or profiteroles, then you’ve had the pleasure of eating pâte à choux. This rich, egg-based pastry dough comes together on the stovetop before it’s piped into shells and baked in the oven. It’s characterized by its light and crisp outer shell and airy, tender interior. Once baked, each puffy pastry is filled (typically with custard or cream) for a sweet dessert.
Pâte Brisée
Pâte brisée is a type of shortcrust pastry dough that is used for pies, tarts, and quiches. It’s traditionally made with nothing more than flour, butter, salt, and water. To make it, you’ll start by combining the fat and flour together before adding cold water to create a firm dough.
Pâte Sablée
Pâte sablée is similar to pâte brisée, but it’s used for tarts and cookies. It starts with flour, butter, sugar, and eggs or egg yolks to create an ultra-tender, slightly crumbly texture. Typically, the butter is rubbed into the flour mixture by hand until evenly incorporated rather than beaten in a stand mixer or with a hand mixer. It tends to be delicate and even a bit sticky to work with—but the result is worth it.
Pâte Sucrée
French for “sweet dough,” pâte sucrée is another type of shortcrust pastry dough used for cookies, tarts, and pies alike. The process for making it most closely follows a traditional sugar cookie recipe in which sugar and butter are beaten together before eggs and flour are added. It becomes super crispy and evenly golden brown in the oven, which makes it a great base for custard- and cream-based pies.
Puff Pastry
Unlike a lot of other types of pastry, puff pastry is one of the most accessible because you can buy a pre-made, frozen version from the grocery store. Sure, it may not rival homemade puff pastry from a bakery, but it sure is convenient. It’s used for savory and sweet recipes alike, such as easy strawberry danish, Ree Drummond’s cheese straws, and these miniature cranberry brie bites.
Homemade puff pastry is made by rolling and folding dough repeatedly over a rectangular slab of butter using a similar lamination process to the one used for croissants and Danish pastry. It’s not always easy to get just right, which makes the freezer-friendly version even more valuable.
