Semolina Dough

In making semolina dough, as in producing flaky pie dough, it is of the utmost importance that you start with cold butter and that the butter remain cold and in small chunks as the dough is mixed. If you are making the dough when the weather is warm, or if you are working in a warm kitchen, do not ignore the suggestion in Step 1. If this dough is mixed improperly, it can become tough and hard. Semolina dough is particularly useful for pies and tarts with a moist filling.


  • 12 ounces (340 g) cake flour
  • 12 ounces (340 g) bread flour
  • 6 ounces (170 g) semolina flour
  • 1 tablespoon (15 g) salt
  • 1 pound 6 ounces (625 g) cold unsalted butter
  • 1Β½ cups (360 ml) cold water


  1. Combine the cake flour, bread flour, semolina flour, and salt in a bowl. Add the butter in Β½-inch (1.2-cm) chunks; stir to mix well. (If the butter feels soft, spread the mixture on a paper lined sheet pan and refrigerate until firm before proceeding.)
  2. Using the paddle attachment of a mixer or your hands, slowly incorporate the cold water, adding only enough to form a dough. Do not overmix; pieces of butter should be visible in the dough when you are finished. Cover and refrigerate until needed.