Basic Pastry Dough Recipes

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Flaky Pastry Dough image

Recipe From foodnetwork.com

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



Pastry Dough image

Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.

Recipe From epicurious.com

Provided by Andrea Albin

Categories     Food Processor     Chill     Butter     Gourmet

Yield Makes 1 (9-to 9 1/2 inch) pie or tart shell

Number Of Ingredients 4



Pastry Dough image

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

Recipe From food.com

Provided by mejese313

Categories     Dessert

Time 1h10m

Yield 1 pie crust

Number Of Ingredients 5



Basic Pastry Dough image

This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 4



Buttercrust Pastry Dough image

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.

Recipe From allrecipes.com

Provided by Chef John

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5



Basic shortcrust pastry image

Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold

Recipe From bbcgoodfood.com

Provided by Good Food team

Categories     Dessert, Main course, Side dish, Vegetable

Time 10m

Yield 325g

Number Of Ingredients 3



Danish Pastry image

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Recipe From allrecipes.com

Provided by Cindy

Categories     Bread     Yeast Bread Recipes

Time 3h8m

Yield 36

Number Of Ingredients 10



Easy Pastry Dough image

Recipe From epicurious.com

Categories     Dessert     Bake     Bon Appétit

Yield Makes 2 crusts

Number Of Ingredients 7

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2018-12-10  · The dough will be soft and sticky. On a lightly floured surface, roll the dough out to form a 13 x 8-inch (33 x 20 cm) rectangle. With a pastry …

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BASIC SHORTCRUST PASTRY | RICARDO
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BASIC DANISH PASTRY DOUGH RECIPE - MAGIC SKILLET
From magicskillet.com
2020-07-21  · Ingredients: 1 quantity Basic Danish Pastry Dough, Almond Filling, beaten egg for glazing, 2 tablespoons granulated sugar. Instructions: Roll out Danish pastry dough to a large round, 1/8 inch thick. Cut into triangles 3-inches along the bottom. Place a teaspoonful of Almond Filling or Apple marmalade at the bottom.
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2010-05-04  · In the bowl of a food processor or in a mixing bowl, combine flour, cornmeal, sugar, salt and paprika. Add the butter and pulse, or cut with pastry blender or sharp knives, until mixture resembles coarse crumbs. Add ice water in a slow and steady stream, processing or stirring until dough just comes together. The dough should not be wet or sticky.
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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.
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BASIC HOMEMADE CROISSANT PASTRY DOUGH RECIPE - THE SPRUCE EATS
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Instructions. 1. In a 2-cup liquid measuring cup, dissolve 1 packet yeast and 2 tablespoons sugar in ¼ cup plus 2 tablespoons warm water. Let stand until foamy, about 5 minutes. 2. Once foamy, add 2 large eggs and ¼ cup sour cream and whisk well together. 3. Insert Dough Blade. Add 3 cups bread flour, ½ teaspoon salt and 3 tablespoons sugar to the ...
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On a lightly floured surface, roll the dough out to form a 13 x 8-inch (33 x 20 cm) rectangle. With a pastry brush, remove any excess flour. Fold the dough in 3 widthwise.
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Do not over process or the pastry will be tough, not tender and flaky. 2. Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 –inches in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour to rest before continuing.
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