Best Pastry Dough Food

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THE BEST PASTRY RECIPE EVER!



The Best Pastry Recipe Ever! image

This is another recipe from my MIL it's the best pastry recipe I have ever eaten in my life! An update: I just found out this Holiday Season how my MIL bakes this pastry which I have just updated the recipe. I had never known until now as at 90 years young we were helping her make her signature pies Wild Blueberry & Raspberry while my MIL supervised us "very" carefully! So it wasn't until I was getting ready to put the pies in the oven that I learned her method of baking at 400 Degree's for 10 minutes then 350 Degree's for the duration until golden brown. I regret I did not know this either you must add 1 Tablespoon of vinegar to the the one cup containing the egg and cold water making up only 1 cup to add to the dough. The recipe instructions have now been updated in the recipe. I did not know about either of these until now which I feel must be the secret to her flaky tender pie crust! My apologies to all at www.food.com for this error.

Provided by oilpatchjo

Categories     Dessert

Time 45m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 7

1 lb lard (Tender Flake Lard)
5 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 egg (if you get a double yolk only one yolk)
1 tablespoon vinegar (white)
1/2 cup cold water (aside)

Steps:

  • Keep 1 cup of the flour out to use this flour to roll out dough with.
  • Combine lard,flour,baking powder,salt.
  • In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
  • Add egg, water and vinegar to flour mixture form a ball.
  • Do not overwork dough.
  • Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
  • Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!

FLAKY PASTRY DOUGH



Flaky Pastry Dough image

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

1 pound all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature
6 ounces ice-cold water
1 teaspoon lemon juice

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.

PASTRY DOUGH



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

Provided by mejese313

Categories     Dessert

Time 1h10m

Yield 1 pie crust

Number Of Ingredients 5

1 1/4 cups all-purpose flour
1/2 cup unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
3 -5 tablespoons ice water

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.

COUNTDOWN #1 BEST PIE CRUST EVER



Countdown #1 Best Pie Crust Ever image

Provided by Aarón Sánchez

Time 2h10m

Yield 1 crust

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into small pieces
3 tablespoons solid vegetable shortening, chilled, cut into small pieces
4 tablespoons (or more) ice water

Steps:

  • Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. Use the dough with your favorite pie recipe.
  • Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
  • For recipes that call for a pre-baked pie crust: Preheat the oven to 375 degrees F. Line the crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

PERFECT PIE CRUST



Perfect Pie Crust image

Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.

Provided by Ina Garten

Categories     dessert

Yield 2 (10-inch) crusts

Number Of Ingredients 6

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Steps:

  • Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

BASIC PASTRY DOUGH



Basic Pastry Dough image

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

Provided by Martha Stewart

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

Number Of Ingredients 4

2 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water

Steps:

  • In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

BUTTERCRUST PASTRY DOUGH



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.

Provided by Chef John

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 1h15m

Yield 6

Number Of Ingredients 5

2 cups all-purpose flour, divided
½ cup butter, cut into 12 cubes, frozen
1 tablespoon sugar
1 teaspoon salt
6 tablespoons ice water

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.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g

BEST EVER PIE CRUST!



Best Ever Pie Crust! image

Found this in Martha Stewart Living two years ago. The best pie crust recipe I've found yet!!! The vinegar in the crust makes it very tender.

Provided by E.A.4957

Categories     Dessert

Time 20m

Yield 1 pie crust

Number Of Ingredients 7

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
12 tablespoons unsalted butter, cut into small pieces and chilled
4 tablespoons shortening, chilled
1 tablespoon white vinegar
3 tablespoons ice water

Steps:

  • Place flour, salt,and sugar in the bowl of a food processor, pulse a few times to combine.
  • Add butter and shortening to the flour mixture, and pulse until the mixture resembles coarse meal, about 10 seconds.
  • With the machine running, add vinegar and 3 tablespoons ice water in a slow, stady stream through the feed tube of food processor until dough holds together.
  • Do not process for more than 30 seconds.
  • Divide dough in half, and turn each half out onto a piece of plastic wrap.
  • Press each half into a flattened circle, wrap it in plastic, and refrigerate for at least 30 minutes.

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