Bullet Express Butter Pastry Dough Recipes

BUTTER PASTRY DOUGH (MAGIC BULLET EXPRESS TRIO)

Steps:

• Before you begin, cut the butter into small squares and place in freezer to chill for 15 minutes.
• Add all ingredients except water to the Mixer with the Cross Blade.
• Pulse (about 10 - 20 times) slowly adding water (as needed) through the Feeding Tube until you've achieved a "coarse wet sand look".
• Then open the top and pinch a bit of the mixture, if it holds together after the pinch, it's ready.
• Scoop the dough out onto a generously floured surface and roll into a ball.
• Then either place in a storage container for later use or use a rolling pin to roll into your desired crust shape.

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

FOOLPROOF FLAKY BUTTER PASTRY

Steps:

• To make the dough in a food processor: In a food processor, combine the flour, sugar, salt, and baking powder, and process to mix. Add the butter and process until the mixture resembles a coarse meal. Put the work bowl in the refrigerator to chill for 15 minutes.
• Add the sour cream to the flour mixture and process until the dough comes together in the bowl. Gather the dough into a ball and knead it several times on a lightly floured surface. Form it into a 1-inch-thick disk, wrap it in plastic, and chill for at least 30 minutes before rolling.
• To make the dough by hand: In a medium bowl, combine the flour, sugar, salt, and baking powder. Add the butter and cut it into the flour with a pastry cutter or two knives until it resembles a very coarse meal. Alternatively, using a pinching motion, mix the butter into the flour with your fingers, then rub the butter and flour between the palms of both hands to blend it until the mixture is the texture of coarse meal. Chill the dough in the refrigerator for 15 minutes. Add the sour cream and blend it in with the pastry cutter or a fork. Knead and squeeze the dough 7 or 8 times to incorporate any loose bits. Gather the dough together into a rough ball (it will be a coarse mass), flatten it into a 1-inch-thick disk, and wrap in plastic wrap. Refrigerate at least 30 minutes before rolling.
• You can roll and cut the dough into shapes up to one week ahead of baking, arrange on a baking sheet, wrap well, and freeze. There is no need to defrost them before baking.
• To roll out the dough: Let the dough sit at room temperature for about 15 minutes before rolling. Sprinkle the work surface lightly and evenly with a little flour. Rub the rolling pin with flour as well. Place the dough in the middle of the work surface. Beginning at one edge, press the rolling pin down onto the dough to flatten it, moving across the dough in increments. Then, moving from the center of the dough outward, begin to roll the dough, adding more flour as necessary to keep the dough from sticking. Roll the dough gradually in all directions, flattening as you go, to form a large circle about 14 inches in diameter; do not roll it thinner than 1/8 inch. If the dough cracks or pulls apart, moisten the torn edges with a little water (using your finger or a brush) and press together to seal. Dust lightly with flour if the surface of the dough is sticky.
• The dough is ready to use in a tart or to cut out. To transfer the dough to a 9-by-10-inch tart tin or baking sheet, place the rolling pin gently on one edge of the dough and roll the dough up over the pin - then you can move it wherever your want.
• Sweet Pastry Variation: This variation produces a pastry that is sweeter and crisp like a sugar cookie. Increase the sugar to 3 tablespoons and add 1/2 teaspoon pure vanilla extract or grated lemon zest.

BUTTER PASTRY DOUGH (GOURMET MAGAZINE)

Steps:

• In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
• On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk.
• Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.

ALL-BUTTER PASTRY DOUGH

Steps:

• Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water 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 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.
• Turn out dough onto a lightly floured surface and divide into 8 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 ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.

CLASSIC PIZZA DOUGH (MAGIC BULLET EXPRESS TRIO)

Steps:

• Preheat oven to 400 degrees (unless it's for use at a later time.).
• Place your Meal Mixer onto the Base and insert the Flat Blade.
• Add ingredients in the order they appear to the Meal Mixer and Pulse the Bullet Express about 10 to 15 times until the ingredients are mixed together and the dough looks slightly formed and thickened (it pulls away from the bottom and forms towards the center.) If the dough is not forming, check to be sure you followed the steps correctly and start over from the beginning again.
• Carefully remove the dough, keeping an eye on the blade (its sharp!) and place it on the flour sprinkled surface.
• Knead for 4-5 minutes then shape into a ball. Lightly cover your fingertips with flour if the mixture is a little sticky.
• Place the ball of dough into a large oiled bowl and cover loosely with plastic wrap. Let the dough rise for about 1 to 1-1/2 hours.
• Roll the dough out by hand onto a 12-inch pizza pan.
• Add your favorite sauce and toppings and bake for about 15 minutes. (times vary per oven, so keep your eye on it!).

ALL-BUTTER PASTRY DOUGH

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 most of 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) 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 mixture 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 ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.