Flakydoublecrustpastry Recipes

FLAKY DOUBLE-CRUST PASTRY

Steps:

• In a food processor, combine the flour and salt.
• Add the shortening and pulse until the mixture resembles coarse meal.
• Add the butter and pulse several times, until the butter is the size of small peas.
• Sprinkle evenly with the ice water and pulse just until the dough comes together.
• Transfer the dough to a lightly floured work surface and knead lightly once or twice.
• Divide the dough in half; pat each half into a 6-inch disk.
• Wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.

FLAKY PASTRY DOUGH

Steps:

• Place flour, butter, cream cheese, and salt in the bowl of a food processor, and pulse until thoroughly combined. Add ice water, 1 tablespoon at a time, until dough just comes together when pinched. Transfer to a piece of plastic wrap, and flatten into a disk. Chill for at least 1 hour before rolling.

EXTRA-FLAKY PASTRY DOUGH

Steps:

• Whisk sugar, salt, and 1 1/3 cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using 1/2-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed.
• Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over. Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile. Roll out dough to a long rectangle with short ends about 8" wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose; don't panic. Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed. Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together. If not, repeat rolling and folding. Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Chill 30 minutes.
• Roll out dough on a lightly floured surface to a 12"-14" round or oval about 1/8" thick (don't worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.
• Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.

FLAKY PASTRY DOUGH

Steps:

• Blend together flour, salt, and half of butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Blend in remaining butter cubes until pea-size lumps form. Drizzle evenly with 5 tablespoons ice water and stir gently with a fork until incorporated.
• Squeeze a small handful: If it doesn't hold together, add remaining tablespoon ice water, 1/2 tablespoon at a time, until just incorporated. (If you overwork mixture, pastry will be tough.)
• Form dough into a ball, then flatten into a rough 5-inch square. Chill, wrapped in plastic wrap, 30 minutes.
• Roll out dough on a floured surface with a floured rolling pin into a rough 12- by 9-inch rectangle (1/3 inch thick). Arrange rectangle with a short side nearest you. Cut remaining 3 tablespoons butter into very thin slices and arrange evenly over dough.
• Fold dough in thirds like a letter. Turn dough so that a short side is nearest you and roll out into a rough 12- by 9-inch rectangle (1/3 inch thick) again. Fold like a letter, then chill, wrapped in plastic wrap, 3 hours. Let dough soften at room temperature about 30 minutes before rolling out.