Best Pastry Dough Food

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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.

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.

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.)

BASIC SHORTCRUST PASTRY



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

Provided by Good Food team

Categories     Dessert, Main course, Side dish, Vegetable

Time 10m

Yield 325g

Number Of Ingredients 3

225g plain flour
100g butter, diced
pinch salt

Steps:

  • Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
  • Knead the dough briefly and gently on a floured surface.
  • Wrap in cling film and chill while preparing the filling.

Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

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.

DANISH PASTRY DOUGH



Danish Pastry Dough image

A very versatile and rich Danish dough. Can be used with almost any filling and formed in any way imaginable including cinnamon rolls.

Provided by UnknownChef86

Categories     Dessert

Time 1h5m

Yield 2 lbs

Number Of Ingredients 8

2 cups milk
1/2 ounce dry yeast
2 large eggs
1/2 teaspoon vanilla
7 cups all-purpose flour
1/3 cup granulated sugar, plus 1 tablespoon
1 1/2 teaspoons salt
1 lb unsalted butter, soft room temperature

Steps:

  • Warm milk to 110 degrees.
  • Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
  • Add eggs and vanilla, whisk until just mixed.
  • Put dry ingredients in food processor and pulse to mix.
  • Add 3 Tbl of the butter, pulse until butter is well incorporated.
  • Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
  • Don't overknead.
  • Dough should be slightly wet.
  • Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
  • Roll dough on lightly floured work surface into a 26x13 inch rectangle.
  • Position so that short side is closest to you.
  • Butter should be soft enough to spread, but not so soft that it is melting.
  • Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
  • Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
  • Crimp short edges and seam with your fingers to seal in butter.
  • Turn dough so that crimped edge is to your right.
  • Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
  • Brush off excess flour.
  • Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
  • Place on sheetpan, cover and refrigerate for 45 minutes.
  • Repeat this process 3 more times refrigerating for 30 minutes between each turn.
  • when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
  • At this point dough can be refrigerated for 2 days or frozen for 2 weeks.

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Top Asked Questions

What is the best food processor for kneading pie dough?
The Breville BFP660SIL is created for people who want a strong, effective food processor for kneading pie dough. How To Choose The Best Food Processor For Dough?
How do I make my own pastry dough?
Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling. To make more or less, remember the proportions - half fat to flour - and don't add too much water or the pastry will be hard.
How to choose a good processor for dough?
A good processor for dough must be able to do the heavy work for you, and it should knead faster than you or even a stand mixer. Wattage is the one factor that determines how powerful a processor is. You should choose a processor with at least 700 watts of power output.
How to make perfect shortcrust pastry?
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.

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