BASIC PASTRY DOUGH
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 4
Steps:
- In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).
BUTTERCRUST PASTRY DOUGH
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g
BUTTER PASTRY DOUGH (MAGIC BULLET EXPRESS TRIO)
This is a Magic Bullet Express Trio recipe from their website. They don't always give information like how much it makes/servings, cook times, etc. so I apologize if my guessing is off. I'm posting because of the quantity of Magic Bullet requests. I don't have this machine but if you need an explanation of the parts and usage, go their website: www.bulletexpress.com.
Provided by marisk
Categories Dessert
Time 20m
Yield 1 recipe pastry dough
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1952, Fat 139.9, SaturatedFat 87.7, Cholesterol 366, Sodium 2148.3, Carbohydrate 155.8, Fiber 5.1, Sugar 13.2, Protein 20.8
BULLET EXPRESS BUTTER PASTRY DOUGH
This is the perfect dough for pies and tarts. From my bullet express cook book this recipe calles for 4 Tbsp. Ice water more or less as need in the ingredient list but Zarr won't recongize water as an ingredient.
Provided by halloweencat01
Categories Breads
Time 23m
Yield 1 pastry dough
Number Of Ingredients 5
Steps:
- Place .meal mixer on base.
- insert.flat blade.
- add flours, sugar, and salt and lock on meal mixer cover & pulse 1-2 times to combined.
- add butter, pulsing until mixture is in coarse crumbs.
- then add ice water, a tablespoon at a time, pulsing in between additions,until a dough forms.
- Finally remove dough and knead briefly until it holds together. Wrap tightly in plastic wrap and chill at least 30 mins before using. This dough will keep if refrigerated for up to 4 days. or wrap in foil and freeze up to 1 mth.
THE BEST ALL-BUTTER PIE DOUGH
This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield dough for two 9-inch pies or one double-crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
- Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
FROZEN-BUTTER PASTRY DOUGH
Categories Dessert Quick & Easy Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough pastry dough for one 9-inch pie or one 10-inch tart
Number Of Ingredients 5
Steps:
- Into a chilled large metal bowl sift together flour, sugar, and salt. Set a grater in flour bowl and coarsely grate frozen butter into flour mixture, gently lifting and tossing flour to coat butter. Chill flour mixture 20 minutes.
- Drizzle 6 tablespoons ice water evenly over flour mixture and gently stir with a fork until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining ice water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again. (If you overwork mixture or add too much water, pastry dough will be tough.)
- Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat.
- Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
FROZEN-BUTTER PASTRY DOUGH
Steps:
- Sift together flour, sugar, and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate in frozen butter, gently lifting flour and tossing to coat butter.
- Drizzle 9 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
- Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)
- Turn out onto a lightly floured surface and with floured heel of your hand smear dough twice with a forward motion to help distribute fat.
- Gather mixture together to form a dough. (Dough will not be smooth.) Form one third of dough into a disk, then form remaining dough into a larger disk.
- Chill dough, disks wrapped separately in plastic wrap, 1 hour.
BUTTER PASTRY DOUGH
Yield Makes enough dough for a single-crust 9-inch tart
Number Of Ingredients 4
Steps:
- In a large bowl whisk together flour and salt and with a pastry blender or your 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 floured 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 in 1 hour. Dough may be made 1 week ahead and chilled.
CHEESECAKE (MAGIC BULLET EXPRESS TRIO)
This is a Magic Bullet Express Trio recipe from their website. They don't always give information like how much it makes/servings, cook times, etc. so I apologize if my guessing is off. I'm posting because of the quantity of Magic Bullet requests. I don't have this machine but if you need an explanation of the parts and usage, go their website: www.bulletexpress.com. Time does not include the cooling/chilling time 4-1/2 hours.
Provided by marisk
Categories Cheesecake
Time 1h20m
Yield 1 Cheesecake
Number Of Ingredients 6
Steps:
- CRUST:.
- Place 12 graham crackers into the Meal Mixer and pulse until you achieve a powdery consistency.
- Add butter at room temperature and Pulse until the crumbs are moistened throughout.
- Shape the "crust" into the bottom of a pie tin.
- FILLING:.
- Add the ingredients to the Meal Mixer in the order they appear and blend on "low" until smooth.
- Pour the contents into the graham crusted pie tin.
- Bake for about 75 minutes.
- Cool for at least 30 minutes and chill for 4 hours before serving.
Nutrition Facts : Calories 5014.9, Fat 390.8, SaturatedFat 235.9, Cholesterol 1966, Sodium 3801.2, Carbohydrate 291, Fiber 2.4, Sugar 230.1, Protein 99.9
ALL-BUTTER PASTRY DOUGH
Categories Dairy Dessert Bake Winter Chill Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for a 12-inch single-crust galette or a 9-inch double-crust pie
Number Of Ingredients 7
Steps:
- Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
- Squeeze a small handful: 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 mixture, or pastry will be tough.)
- Turn out mixture 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 scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
BUTTER PASTRY DOUGH
Categories Dairy No-Cook Quick & Easy Gourmet
Yield Makes enough dough for a single-crust 12-inch tart
Number Of Ingredients 4
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.
THIN PIZZA CRUST (MAGIC BULLET EXPRESS TRIO)
This is a Magic Bullet Express Trio recipe from their website. They don't always give information like how much it makes/servings, cook times, etc. so I apologize if my guessing is off. I'm posting because of the quantity of Magic Bullet requests. I don't have this machine but if you need an explanation of the parts and usage, go their website: www.bulletexpress.com.
Provided by marisk
Categories Lunch/Snacks
Time 25m
Yield 1 12
Number Of Ingredients 6
Steps:
- Sprinkle a good amount of flour onto a work surface
- Preheat oven to 500 degrees (unless it's for use at a later time.
- Place the Meal Mixer onto the Base and insert the Flat Blade.
- Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water in the Meal Mixer and Pulse 2 or 3 times and let sit in the for 6-8 minutes.
- Add the flour and salt into the Meal Mixer.
- Pulse the Bullet Express about 15-20 times (each pulse is a one-one thousand) until the ingredients are mixed together. The consistency should be slightly firm, if it's really sticky, add an additional 1/8 cup of flour and pulse a few times.
- Carefully remove the dough, keeping an eye on the blade (its sharp!) and place it on the flour-covered surface.
- Knead the dough mixture for around 2-3 minutes. Lightly cover your fingertips with flour if the mixture is a little sticky.
- Roll the dough out by hand for a 12'' base and place on a lightly oiled pan.
- Add your favorite sauce and toppings and cook in a pre-heated oven (500F) for 8-12 minutes (times vary per oven, so keep your eye on it!).
Nutrition Facts : Calories 935.1, Fat 2.8, SaturatedFat 0.4, Sodium 1174.9, Carbohydrate 194.6, Fiber 8.2, Sugar 1.7, Protein 28.6
CLASSIC PIZZA DOUGH (MAGIC BULLET EXPRESS TRIO)
This is a Magic Bullet Express Trio recipe from their website. They don't always give information like how much it makes/servings, cook times, etc. so I apologize if my guessing is off. I'm posting because of the quantity of Magic Bullet requests. I don't have this machine but if you need an explanation of the parts and usage, go their website: www.bulletexpress.com. Recipe doesn't give the prep time (guessing at 5 minutes, plus knead time-5 minutes, rising time-60 to 90 minutes.)
Provided by marisk
Categories Lunch/Snacks
Time 1h55m
Yield 1 12" pizza dough
Number Of Ingredients 4
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!).
Nutrition Facts : Calories 1138.7, Fat 18.4, SaturatedFat 10.5, Cholesterol 47.6, Sodium 146.6, Carbohydrate 209.1, Fiber 6.8, Sugar 13.3, Protein 29.9
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