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
Yield 1 pie crust
Number Of Ingredients 5
- 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.
BASIC PASTRY DOUGH
- 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
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
Number Of Ingredients 5
- 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
EASY PASTRY DOUGH
- Blend first 4 ingredients in processor 10 seconds. Add shortening; process just until very coarse meal forms. Beat egg with 2 tablespoons water; add to processor. Blend until large moist clumps form, adding more water if dry. Gather dough into ball; divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
QUICKEST PUFF PASTRY
- Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
- Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
- Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
- Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
- Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
FLAKY PASTRY DOUGH
- 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.
QUICK DANISH PASTRY DOUGH
From Nick Malgieri's book Bake!. This is a companion recipe to Recipe #450978, but you can use any Danish pastry recipe and/or filling you desire.
Provided by Chocolatl
Yield 2 1/2 pounds
Number Of Ingredients 8
- Whisk yeast into water.
- Wait 1-2 minutes, then whisk again.
- Whisk in milk.
- Combine flour, sugar and salt in food processor and pulse to mix.
- Cut 4 tablespoons butter into thin slices and add to processor.
- Pulse to a fine texture, but do not allow to become pasty.
- Cut remaining butter into 1/2 inch cubes and add to processor.
- Pulse exactly twice, for 1 second each time.
- Remove dough from processor and place in mixing bowl.
- Whisk eggs into yeast mixture and add to bowl.
- Position a rubber spatula so its blade is flat and parallel with the bottom of the bowl.
- Repeatedly dig spatula down to the bottom of the bowl, while turning bowl.
- Repeat until dough comes together. Dough will be soft and sticky.
- Press plastic wrap against surface of dough and refrigerate 1-2 hours.
- Scrape chilled dough onto a floured surface and sprinkle flour over the top of the dough.
- Press dough into a rectangle about twice as long as it is wide.
- Starting at the narrow edge farthest from you, firmly press dough with a rolling pin in parallel strokes close to each other.
- If there are sticky pieces of butter on the surface of the dough, seal them with a pinch of flour.
- Clean off anything stuck to the rolling pin before continuing.
- Repeat pressing motion from the close to the farther narrow end of dough.
- Press once in the width. You should now have a 1/2 inch thick rectangle.
- Sprinkle flour under and on top of dough.
- Roll away back in length, and once in the width, without rolling over ends, to make a rectangle 18 inches long and 8 inches wide.
- Fold the two narrow ends in toward the middle, leaving a 1 inch space in the center.
- Fold top to bottom to form 4 layers.
- Reposition dough so folded edge is on your left.
- Repeat rolling and folding procedure.
- Wrap in plastic and refrigerate a minimum of 2 hours and a maximum of 12 hours before using.
- Use in the Danish pastry recipe of your choice.
Nutrition Facts : Calories 1726.6, Fat 117.8, SaturatedFat 72.1, Cholesterol 444.8, Sodium 793.2, Carbohydrate 142.9, Fiber 8.6, Sugar 20.6, Protein 29.3
SHORTCRUST PASTRY DOUGH
This is in response to a request for homemade pastry. I am the world's worst baker, but my pastry came out right on my first attempt! (Prep time includes refrigeration time)
Provided by Millereg
Yield 5 cups (approx)
Number Of Ingredients 6
- In a large mixing bowl, sift together the flour and salt.
- Add the butter and cut into flour until the mixture resembles fine bread crumbs.
- (Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).
- Mix in enough cold water to hold mixture together.
- Form into a ball.
- Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.
- Assembly: Preheat the oven to 350 degrees.
- Spray a baking sheet, muffin tray, etc.
- with nonstick cooking spray or grease with shortening.
- Remove pastry from refrigerator.
- Lightly sprinkle work surface with flour.
- Roll out pastry to about 1/8-inch thickness.
- Cut into circles, squares, or any shape and size that you like.
- Use any filling that you want.
- To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.
- If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.
- Place on prepared baking sheet, muffin tray, etc.
- and bake for 50 minutes or until golden brown on top.
- Pastry freezes extremely well.
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Top Asked Questions
What is the easiest ever pastry dough recipe?Easiest Ever Pastry Dough. Add vinegar and 1 tablespoon ice-cold water, pulsing until dough is crumbly but holds together when squeezed (if necessary, add remaining water, 1 teaspoon at a time). Do not overmix. Transfer dough to piece of plastic wrap and shape into 1-inch-thick disk. Wrap tightly and refrigerate until firm,...
Can I use a food processor to make pastry dough?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.
What are some popular pastries you can make at home?But then again, maybe you don't. You can make the classic pastries you love, like croissants, donuts, brioche, bear claws, and danish, at home with popular pastry recipes and lots of baking tips. Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat.
How to make homemade pizza dough with flour?In a large bowl, combine the flour, sugar and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the milk mixture and combine just until the dry ingredients are moistened, making sure to leave large pieces of butter intact. The dough will be soft and sticky.