Butter Pastry Dough Gourmet Magazine Food

ULTIMATE LARD PIE CRUST

Steps:

• This will keep in the fridge for up to 5 days and up to 3 months in the freezer. (See blog post section about how to freeze the dough.)
• Place the flour and salt in the bowl of the food processor and pulse a few times. Add the butter and lard and continue to pulse until the mixture breaks down into coarse crumbs. Gradually add in the ice cold water, pulsing a few times after each addition, until the texture is such that if you take a small scoop of crumbs into your hands and pinch them they'll come together to form a dough. Be careful not to add too much water or your crust will be tough and won't be flaky.
• Transfer the crumbly pastry dough to a lightly floured work surface and use floured hands to fold the dough into itself until it's all incorporated and comes together. Work quickly to prevent the ingredients from getting warm.Form the dough into a ball. If you're using the pastry dough to make pies, cut the ball in half and flatten each half into a 1-inch thick disk. Tightly wrap each disk and refrigerate for at least 3 hours until ready to use.If you're using the pastry dough for another purpose you can flatten the whole dough ball into a 1-inch thick disk, wrap and chill for at least 3 hours before using. (See blog post section above about how to freeze and use the pastry dough.)
• This makes enough for two 9-inch pie crusts with enough excess for generous fluting and cutting out a few small shapes if desired.

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.

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.

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.

APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)

Steps:

• Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
• Preheat oven to 425°F.
• While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
• Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
• While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
• Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
• Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

CREAM CHEESE PASTRY DOUGH

Steps:

• In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.

BUTTERCRUST PASTRY DOUGH

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.

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.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

ALL-BUTTER PASTRY DOUGH

Steps:

• Cut butter into 1/2-inch cubes.
• In a bowl with your fingertips or a pastry blender blend together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 1 tablespoon ice water evenly over 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 enough remaining water, 1 teaspoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
• In a food processor pulse together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 1 tablespoon ice water and pulse 2 or 3 times, or just 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 enough remaining water, 1 teaspoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing, to give mixture proper texture. (If you overprocess mixture or add too much water, pastry will be tough.)
• Turn mixture out onto a work surface and divide into 4 portions. With heel of your hand smear each portion once in a forward motion to help distribute fat. Gather dough together with a pastry scraper and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.