Pastry Crust Mix Colonial Williamsburg Cookbook Food

WILLIAMSBURG ALMOND PUFF PASTRY

Steps:

• Pastry: Cut butter into flour until crumbly.
• Sprinkle with cold water and mix until it forms a ball.
• Divide dough in half; press each section into a 2 x 12-inch strip on cookie sheet, about 2 inches apart.
• Filling: Bring water and butter to a boil; remove from heat.
• Add almond extract and stir in flour.
• Beat eggs in one at a time.
• Place batter over crust.
• Fold pastries over lengthwise and seal edges with water.
• Bake at 350F for 40-45 minutes until lightly browned.
• Cool.
• Frosting: Combine ingredients and spread over pastry.

THE BEST PASTRY CRUST

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.

PASTRY CRUST MIX (COLONIAL WILLIAMSBURG COOKBOOK)

Steps:

• Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. OR, place ingredients in food processor and PULSE until of coarse consistency. Store mix in a covered container in the refrigerator. When needed, measure out the following amounts:
• 8-inch pie: One crust, 1 to 1 1/4 cups. Two crust, 2 to 2 1/4 cups 9-inch pie: One crust, 1 1/2 cups. Two crust, 2 1/2 cups 10-inch pie: One crust, 1 3/4 cups. Two crust, 2 3/4 cups 12 tart shells: 2 3/4 cups
• Moisten the measured pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly flourerd board or pastry cloth.
• Note: when a recipe calls for a prebaked shell or shells, line the pan(s) with dough, prick well with a fork, weight with beans or pie weights, and bake at 425 degrees for 12-15 minutes or until golden brown.

COLONIAL SEAFOOD PIE

Steps:

• Preheat oven to 375F 10 minutes before the pie is ready to go inches.
• Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
• Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
• Remove seafood and strain the stock.
• Reserve the stock.
• Melt butter in a small skillet over medium heat and sauté the onions and celery.
• Stir in the flour; add the stock and cook, stirring constantly, until thickened.
• Add the scallops, oysters, fish, lobster and sherry.
• Season with salt and pepper; cool.
• Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
• Pour in the seafood mix and top with pastry.
• Cut vents int eh top so that the steam can escape.
• Bake at 375°F for 25-30 minutes until the pastry is golden brown.