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.
EXTRA-FLAKY PASTRY DOUGH
Our be-all end-all recipe, this all-butter crust works with nearly any fruit that's in season (or arm's reach).
Provided by Carla Lalli Music
Categories Bon Appétit Dessert Bake Pastry Phyllo/Puff Pastry Dough Tart
Yield Makes enough for 1 galette
Number Of Ingredients 4
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
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 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.
FLAKY FOOD PROCESSOR PIE CRUST
This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.
Provided by Charlotte
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
- With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
- Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
- Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g
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.
EXTRA-FLAKY PIE CRUST
This easy, sturdy all-butter crust has one unorthodox ingredient in it: baking powder. Cheryl Day of Back in the Day Bakery in Savannah, Ga., learned to add a splash of apple cider vinegar to the dough from her grandmother; it helps the crust stay tender by preventing gluten from forming. But the baking powder gives it "a little lift," she said, which helps the butter and flour form flaky layers - like a biscuit.
Provided by Julia Moskin
Categories snack, pies and tarts
Time 15m
Yield 2 (9-inch) pie crusts, or 1 double crust
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
- In a measuring cup or a small bowl, combine the water and vinegar; set aside.
- Gently toss the butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.)
- Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together.
- Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another.
- Repeat the process once or twice more; the dough should still have some big pieces of butter visible.
- Cut the dough in half. Shape each piece into a disk and flatten it. Wrap the disks in plastic and put in the refrigerator for at least 1 hour, or overnight, to rest.
- The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using.)
- Use the dough for double-crust pie recipes or cut it into disks to prepare Berry Hand Pies.
More about "extra flaky pastry dough food"
FLAKY PASTRY DOUGH RECIPE - BON APPéTIT
From bonappetit.com
4.8/5 (24)Published 2019-08-13Estimated Reading Time 3 mins
- Whisk sugar, salt, and 1⅓ cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using ½-cup sticks, cut them in half crosswise, then in half again lengthwise).
- 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. Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski.
- Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over. Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski.
- Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile. Photo by Michael Graydon + Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski.
- 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.
- Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Chill 30 minutes. Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski.
- Roll out dough on a lightly floured surface to a 12"–14" round or oval about ⅛" 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.
- 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.
JOANNE CHANG'S EXTRA-FLAKY PASTRY (PâTE BRISéE) - NEW ...
From newengland.com
Estimated Reading Time 2 mins
GLUTEN-FREE PIE CRUST RECIPE - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
MAKING PASTRY DOUGH IN A FOOD PROCESSOR - ITS YUMMI
From itsyummi.com
FOOD WISHES VIDEO RECIPES: BUTTERCRUST PASTRY DOUGH – GOOD ...
From foodwishes.blogspot.com
FLAKY DOUGH | HOMEMADE PASTRY RECIPES | SBS FOOD
From sbs.com.au
FLAKY PASTRY DOUGH RECIPE - MASA HOJALDRE PARA FACTURAS
From thespruceeats.com
FLAKY BAKERY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST FLAKY PIE CRUST RECIPE WITH CRISCO ... - IT IS A KEEPER
From itisakeeper.com
FETEER MESHALTET HELW: TRY THIS ANCIENT EGYPTIAN FLAKY ...
From cheznermine.com
FLAKY TURNOVER PASTRY RECIPE - NAOMI HEBBEROY | FOOD & WINE
From foodandwine.com
EXTRA FLAKY VEGAN PIE CRUST - THE LOOPY WHISK
From theloopywhisk.com
STRAWBERRY RHUBARB PIE WITH EXTRA FLAKY PIE CRUST - THE ...
From theendlessmeal.com
EXTRA FLAKY APPLE PIE IN 5 EASY STEPS - THE PASTRY WARD"EN
From thepastrywarden.com
FLAKY PASTRY | FOOD.COM
From food.com
EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
From inspiredtaste.net
HOW TO MAKE PIE DOUGH THAT'S EXTRA FLAKY | LEITE'S CULINARIA
From leitesculinaria.com
EXTRA FLAKY GLUTEN FREE PIE CRUST | SIMPLE INGREDIENTS ...
From glutenfreeonashoestring.com
EXTRA-FLAKY VODKA PIE CRUST | FOOD NETWORK - YOUTUBE
From youtube.com
HOW TO MAKE EXTRA-FLAKY VODKA PIE CRUST - ONE COUNTRY
From news.onecountry.com
EXTRA-FLAKY PASTRY DOUGH | RECIPE | FLAKY PASTRY, PASTRY ...
From pinterest.com.au
MY NO-FAIL FOOD-PROCESSOR FLAKY PASTRY DOUGH — MARISSA ...
From marissarothkopf.com
EXTRA-FLAKY PIE CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
FLAKY PASTRY RECIPE - BBC FOOD
From bbc.co.uk
SAVORY HAND PIES WITH FLAKY PASTRY - BAKES AND BLUNDERS
From bakesandblunders.com
FLAKY FOOD PROCESSOR PIE CRUST - SWEET REHAB
From sweetrehab.ca
16 DISHES TO MAKE WITH PUFF PASTRY | CBC LIFE
From cbc.ca
HOW TO MAKE THE BEST PIE DOUGH ... - JY'S FOOD ADVENTURES
From jysfoodadventures.com
EXTRA FLAKY SWEET PASTRY – KITCHEN FEASTS
From kitchenfeasts.com
EXTRA-FLAKY PIE CRUST - SMITTEN KITCHEN
From smittenkitchen.com
DOUGH | EXTRA-FLAKY PASTRY DOUGH RECIPE - PASTRY
From headtopics.com
THE PASTRY CHEF BEHIND VANCOUVER’S PIE HOLE SHARES THE ...
From montecristomagazine.com
EXTRA FLAKY ALL-BUTTER GLUTEN FREE PIE CRUST - THE LOOPY WHISK
From theloopywhisk.com
TEMPTATION; DOUBLE CHEESE, EXTRA-FLAKY DOUGH AND EASY ON ...
From nytimes.com
EXTRA-FLAKY PASTRY DOUGH – SALESJOBINFO
From salesjobinfo.com
FLAKY PASTRY DOUGH RECIPE - FOOD NEWS
From foodnewsnews.com
EXTRA-FLAKY SCALLION PANCAKES RECIPE - SERIOUS EATS
From seriouseats.com
EXTRA-FLAKY PASTRY DOUGH | RECIPE | PASTRY DOUGH, PASTRY ...
From pinterest.com
GLUTEN-FREE PIE CRUST » EASY, NO-FAIL RECIPE! EXTRA FLAKY!
From wheatbythewayside.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