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
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
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
FROZEN-BUTTER PASTRY DOUGH
The trick to a successful pastry dough is to handle it as little as possible and to keep it cool. For 2 pies, you will need to make 2 batches of pastry dough (do not double the recipe).
Yield Makes enough dough for one 9- to 10-inch top-crust pie
Number Of Ingredients 4
Steps:
- Into a chilled large metal bowl sift together flour and salt. Set a grater in flour bowl and coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter. Chill mixture 20 minutes. Drizzle 6 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated. Gently squeeze a small handful of mixture to test for proper texture: It should hold together without crumbling apart. If necessary, add some additional water, 1 tablespoon at a time and stirring until just incorporated, and test mixture again. (If you overwork mixture or add too much water, pastry will be tough.)
- Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
FROZEN-BUTTER PASTRY DOUGH
Steps:
- Sift together flour, sugar, and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate in frozen butter, gently lifting flour and tossing to coat butter.
- Drizzle 9 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
- Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)
- Turn out onto a lightly floured surface and with floured heel of your hand smear dough twice with a forward motion to help distribute fat.
- Gather mixture together to form a dough. (Dough will not be smooth.) Form one third of dough into a disk, then form remaining dough into a larger disk.
- Chill dough, disks wrapped separately in plastic wrap, 1 hour.
FROZEN-BUTTER PASTRY DOUGH
Categories Dessert Quick & Easy Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough pastry dough for one 9-inch pie or one 10-inch tart
Number Of Ingredients 5
Steps:
- Into a chilled large metal bowl sift together flour, sugar, and salt. Set a grater in flour bowl and coarsely grate frozen butter into flour mixture, gently lifting and tossing flour to coat butter. Chill flour mixture 20 minutes.
- Drizzle 6 tablespoons ice water evenly over flour mixture and gently stir with a fork until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining ice water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again. (If you overwork mixture or add too much water, pastry dough will be tough.)
- Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat.
- Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
ALL-BUTTER PASTRY DOUGH
Categories Dairy Dessert Bake Winter Chill Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for a 12-inch single-crust galette or a 9-inch double-crust pie
Number Of Ingredients 7
Steps:
- Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
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