QUICK AND EASY FLAKY PASTRY
How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers and freezer friendly too!
Provided by Lovefoodies
Categories Recipe Tutorials
Time 45m
Number Of Ingredients 5
Steps:
- Mix the sieved flour and salt in a bowl. (add sugar if using)
- Weigh out the butter and divide into 4 amounts.
- Add one portion of the butter to the flour and using a round bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
- Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.
- Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two thirds of the rolled out pastry evenly. (see photo).
- Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)
- Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).
- Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.
Nutrition Facts : Calories 271 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 158 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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 PASTRY CRUST
This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.
Provided by IrishMountainGirl
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
- Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
- Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g
LIGHT-AND-FLAKY PIE PASTRY
Serve a flaky pie crust without the heavy fats of shortening or lard. This recipe shows you how to do it with delicious vegetable oil. Combined with the sensational fillings of pumpkin, pecan, apple, or banana, the possibilities are endless.
Provided by Mary Jenny
Categories Dessert
Time 22m
Yield 2 9-inch/23cm pie pastries
Number Of Ingredients 4
Steps:
- Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup - do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Divide dough into 2 balls.
- Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate). Flute edge using tines of fork or by creating a scallop pattern using fingers.
- Bake as directed in pie recipe. If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. Bake at 400°F/200°C for 10 to 12 minutes, or until golden brown. Cool on wire rack before filling.
Nutrition Facts : Calories 1211.4, Fat 74.2, SaturatedFat 9.7, Sodium 1748.6, Carbohydrate 119.2, Fiber 4.2, Sugar 0.4, Protein 16.1
BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by stephanie
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g
MIRACLE FLAKY LARD PIE CRUST
'For years, I wondered why people raved about lard pastry. Mine was either falling-apart-tender or flaky and tough. But I'm glad to have persevered, becasue a lard crust made well has no equal. It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. It also browns less fast than a butter crust, making it convenient for pies that require longer baking. Lard crust is ideal for savory pastries. You can use half butter, but it is not quite as light, though very close, and for savory food, I prefer the flavor of all lard. Pastry flour produces the most tender crust. I like to roll out the dough on whole wheat flour for extra texture and flavor, which is compatible with the lard flavor. The success of this crust depends on the quality and temperature of the lard.' -Rose Levy Beranbaum's The Pie & Pastry Bible. Cook time is freezer/refrigeration time.
Provided by skat5762
Categories Dessert
Time 1h45m
Yield 1 9inch pie shell
Number Of Ingredients 7
Steps:
- Place a medium mixing bowl in the freezer to chill.
- Place the flour, salt and baking powder in a reclosable gallon-size freezer bag, and whisk them together.
- Using a melon baller, scoop 1/2-1 inch balls of the lard directly into the flour, shaking the bag occasinally to distribute and cover them with the flour.
- If the room is warm and the lard starts getting very soft, place the bag in the freezer for about 10 minutes before proceeding.
- It is is still firm but squishable once it's all been added, using a rolling pin, roll together the lard and flour until the lard is in thin flakes.
- Place the bag in the freezer for at least 30 minutes.
- Empty the flour mixture into the cold bowl, scraping the sides of the bag to release all of it.
- Set the bag aside.
- Sprinkle on the ice water and vinegar, tossing gently with a rubber spatula to incorporate it evenly.
- Spoon the mixture back into the plastic bag (if using caul fat, which is softer, the dough will already hold together, so it's easier to empty it out onto a piece of plastic wrap and knead it lightly from the outside of the wrap).
- Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
- Sprinkle the dough on both sides with a little whole wheat flour, wrap it with plastic wrap, flatten into a disc, and refrigerate for at least 45 minutes, preferably overnight.
- STORES refrigerated up to 3 days; frozen, up to 3 months.
- NOTE: When rolling the dough, roll it directly on the counter or on plastic wrap.
- Sprinkle both sides of the dough and the counter or plastic wrap amply with whole wheat flour as needed to keep it from sticking.
- (The whole wheat flour will not toughen it and will give it extra crunch and a lovely, wheaty flavor.) POINTERS FOR SUCCESS: Pay particular attention to temperature, keeping the lard well-chilled.
- When mixing the lard flakes/flour mixture with the liquid, stir gently so as to maintain large flakes of lard.
Nutrition Facts : Calories 1640.9, Fat 104.3, SaturatedFat 40.5, Cholesterol 97.4, Sodium 1214.7, Carbohydrate 153.7, Fiber 4.9, Sugar 0.7, Protein 17
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 VINEGAR EGG PIE CRUST
This goes back many years it is one of the better pie pastry recipes, the vinegar and the egg works magic to create a flakey easy to work with pastry! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 15m
Yield 1-2 pie crusts
Number Of Ingredients 6
Steps:
- In a bowl, mix together the salt and flour.
- With a pastry blender, cut in cold shortening until the size of peas.
- In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
- Add the water/egg mixture gradually to the flour mixture.
- Shape into ball.
- Refrigerate 1 or more hours.
- Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.
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