Pastry Dough for Apple Dumplings

Pastry Dough for Apple Dumplings

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  • 2 cups unbleached white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter
  • Milk, as needed


Combine flour, baking powder and salt. Using a pastry cutter or food processor, cut in butter until the texture resembles coarse cornmeal. Stir in enough milk until a soft dough is achieved.

Form dough into a square, about 1-inch thick and refrigerate for 30 minutes. Roll out as directed in Apple Dumplings with Cider-cinnamon Sauce.