FLAKY PASTRY DOUGH
Provided by Food Network
Categories dessert
Time 50m
Yield 2.3 pounds dough (enough for two 9-inch double-crust pies)
Number Of Ingredients 5
Steps:
- Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
- Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
- Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
- Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
- If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
THE BEST PASTRY CRUST
This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.
Provided by IrishMountainGirl
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
- Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
- Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g
PASTRY DOUGH
Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.
Provided by Andrea Albin
Categories Food Processor Chill Butter Gourmet
Yield Makes 1 (9-to 9 1/2 inch) pie or tart shell
Number Of Ingredients 4
Steps:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
- Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
PASTRY DOUGH
Basic is best when it comes to piecrust. There's no need to fiddle with this multipurpose flaky pastry. MAKES ENOUGH FOR 1 (9-INCH) SINGLE-CRUST PIE OR 1 (9- TO 11-INCH) TART SHELL http://www.gourmet.com
Provided by mejese313
Categories Dessert
Time 1h10m
Yield 1 pie crust
Number Of Ingredients 5
Steps:
- Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
- Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
- Wrap dough in plastic wrap and chill until firm, at least 1 hour.
- If you're making two desserts that call for this pastry dough, you can make a double batch.
- Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.
EASY PASTRY DOUGH
Steps:
- Blend first 4 ingredients in processor 10 seconds. Add shortening; process just until very coarse meal forms. Beat egg with 2 tablespoons water; add to processor. Blend until large moist clumps form, adding more water if dry. Gather dough into ball; divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
BASIC SHORT CRUST PASTRY DOUGH
This recipe comes from Yankee magazine, a New England periodical. It is a good, almost foolproof, pie crust that can be used with just about any filling.
Provided by bakedapple42
Categories Dessert
Time 30m
Yield 1 2 crust pie, 12 serving(s)
Number Of Ingredients 5
Steps:
- Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
- Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
- Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
- To Form 2 Crust Pie:.
- Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
- Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
- Unfold and gently push dough into pan. Cover with plastic wrap.
- Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
- Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
- Refrigerate crusts at least 1 hour or until needed.
Nutrition Facts : Calories 125.9, Fat 0.3, SaturatedFat 0.1, Sodium 243, Carbohydrate 27, Fiber 0.8, Sugar 3.2, Protein 3.2
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
Steps:
- Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill while preparing the filling.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
BASIC SHORT-CRUST PASTRY
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.
Provided by David Tanis
Categories side dish
Time 10m
Yield One 9 and 1/2-inch tart crust
Number Of Ingredients 4
Steps:
- Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
- Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
- To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams
More about "basic pastry dough recipes"
BASIC PASTRY DOUGH | RICARDO
From ricardocuisine.com
5/5 (6)
Total Time 20 mins
Category Desserts
EASY SHORTCRUST PASTRY RECIPE RECIPE - BBC FOOD
From bbc.co.uk
BASIC SHORTCRUST PASTRY | RICARDO
From ricardocuisine.com
THE ONLY DOUGH RECIPE YOU NEED FOR PERFECT THANKSGIVING PIES
From latimes.com
ALL-BUTTER PASTRY DOUGH RECIPE - INSPIRED TASTE
From inspiredtaste.net
DANISH PASTRY DOUGH (THE BASE RECIPE) - NORDIC FOOD & LIVING
From nordicfoodliving.com
SATISFYING & CREATIVE DOUGH PASTRY RECIPES - HOW TO MAKE PASTAS …
From youtube.com
ALL-PURPOSE FLAKY PASTRY DOUGH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BASIC FLAKY PASTRY DOUGH RECIPE - CUISINART.COM
From cuisinart.com
35 EASY PASTRY RECIPES YOU CAN MAKE AT HOME - TASTE OF …
BASIC PASTRY DOUGH / JILL SILVERMAN HOUGH
From jillhough.com
PASTY DOUGH | BASICS
From basicsmarket.com
10 BEST SOFT PASTRY DOUGH RECIPES | YUMMLY
From yummly.com
HOW TO MAKE PIE DOUGH BY HAND - SIMPLYRECIPES.COM
From simplyrecipes.com
BASIC HOMEMADE CROISSANT PASTRY DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
PUFF PASTRY PIZZA - MORE THAN MEAT AND POTATOES
From morethanmeatandpotatoes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love