EASY SWEET PASTRY DOUGH
Make and share this Easy Sweet Pastry Dough recipe from Food.com.
Provided by Muk_Muk
Categories Dessert
Time 20m
Yield 1 Pie crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt (if using) into a bowl.
- Toss butter into flour mixture to coat pieces. Using fingertips, rub butter into flour, working it until you have created a coarse meal with a few pea-size pieces.
- In a small bowl, combine egg and vanilla. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix with hands until dough forms a ball.
- Knead the dough to make it smooth. Cover with plastic wrap and refrigerate for 10 minutes.
- Roll out dough and shape to pie pan or cut out rounds for tarts.
Nutrition Facts : Calories 249, Fat 16.2, SaturatedFat 9.9, Cholesterol 63.9, Sodium 84.2, Carbohydrate 22.7, Fiber 0.6, Sugar 4.8, Protein 3.4
SWEET PASTRY DOUGH
This sweet pastry dough recipe makes the perfect base for any one of our delicious pastries or tarts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 1 1/2 pounds
Number Of Ingredients 5
Steps:
- In the bowl of a food processor fitted with the blade attachment, combine flour and sugar; pulse to mix. Add butter; pulse until mixture resembles a fine meal.
- In a small bowl, whisk together egg yolks and cream; add to butter mixture. Pulse until dough just comes together.
- Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour; working with small sections, smear dough away from you to blend it together. When dough has been all smeared out, use a bench scraper to gather it together. Divide dough in half; gently knead each half to gather into a ball. Flatten into discs and cover with plastic wrap; refrigerate until firm, at least 2 hours.
SWEET PASTRY DOUGH
Great pastry for tarts. This is a recipe I altered from a tea party cook book. I use it all the time. It's particularly great for a cherry almond pie.
Provided by Lady of shallot
Categories Pie
Time 25m
Yield 4 4
Number Of Ingredients 7
Steps:
- Mix flour, salt and sugar.
- Cut in butter until crumbly.
- Mix beaten egg yolks,ice water and vanilla together.
- Mix into flour mixture until pastry just holds together.
- Knead in plastic wrap until smooth.
- Flatten; chill 1 hour.
- To partially blind bake: Set oven at 400 degrees Fahrenheit.
- Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.
Nutrition Facts : Calories 439.3, Fat 25.5, SaturatedFat 15.4, Cholesterol 155.5, Sodium 298.9, Carbohydrate 46.1, Fiber 1.3, Sugar 10, Protein 6.3
SWEET PASTRY DOUGH
Categories Bread Dessert Christmas Easter Thanksgiving Chill Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough dough for a 9- to 10-inch tart
Number Of Ingredients 8
Steps:
- Whisk together flour, sugar, and salt in a large bowl. Blend together flour and butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork and stir into flour with fork until combined well.
- Gently knead with floured hands in bowl until a dough forms. Turn dough out onto a floured surface and gently knead 4 or 5 times.
- Form dough into a ball, then flatten into a disk and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.
SWEET PASTRY DOUGH
This recipe can be prepared in 45 minutes or less.
Yield Makes enough dough for a single-crust 9-inch pie or a 9- to 11-inch tart
Number Of Ingredients 6
Steps:
- Cut butter into 1/2-inch cubes. In a bowl with your fingertips or a pastry blender blend together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture, stirring gently with a fork until incorporated, and gently form mixture into a ball. Turn mixture out onto a floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
BASIC SWEET PASTRY
The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc
Provided by scott3110
Time 15m
Yield Makes Tartlets
Number Of Ingredients 0
Steps:
- Crumb together by hand the butter in to the flour
- Add the sugar
- Mix in the egg and enough milk to form a soft dough - add flavour (opt)
SWEET PASTRY DOUGH
Categories Dessert Thanksgiving Quick & Easy Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough dough for 1 (10- to 11-inch) tart
Number Of Ingredients 6
Steps:
- Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.
- Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least 1 hour.
RICH SWEET PASTRY DOUGH
Categories Bread Food Processor Dairy Egg Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough dough for an 11- to 12-inch tart
Number Of Ingredients 5
Steps:
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, and salt. Add butter and blend or pulse until mixture resembles coarse meal. Add yolks and, if blending by hand, stir until mixture forms a dough. If using a food processor pulse until mixture forms large clumps and with hands form mixture into a dough.
- On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
BASIC SWEET DOUGH
This sweet dough recipe takes advantage of this time saving ingredient to make pastries. I love adding a chocolate filling and braiding the dough. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 15m
Yield 1 recipe.
Number Of Ingredients 8
Steps:
- In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.
Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 160mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET PASTRY DOUGH
This mixture is easy to make, it's exactly like regular pastry, except for the sugar. I use 1/2 butter, 1/2 vegetable shortening, but if desired, the butter can be doubled, and the latter, omitted.
Provided by Tuck Burnette
Categories Pie
Time 30m
Yield 6-20 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour, sugar and salt.
- Cut in the butter a little, then add the shortening, work into a paste, to create a crumb, keeping the mixture light.
- Whisk together the egg, vinegar, vanilla and water.
- Work the mixture to a dough, use an electric mixer, fitted with a paddle attachment if desired, I work it with a spoon, until it isn't wet, then use my hands to moisten the crumbs, with the cohesive dough, at the bottom of the bowl.
- Remove the dough, it should not be crumbly, shake it over the bowl, if there are any crumbs left, set the pastry aside, add a few drops of water to the remaining mix, gather together, and add to the whole.
- Rub both sides of the dough in flour before putting into a zip top bag, to chill for at least an hour before using the rest of the flour, for rolling and baking the dough.
Nutrition Facts : Calories 575.3, Fat 33.7, SaturatedFat 14.3, Cholesterol 71.7, Sodium 148.6, Carbohydrate 62.1, Fiber 1.4, Sugar 22.4, Protein 6.6
PATE BRISEE (FLAKY SWEET PASTRY DOUGH)
Provided by Patricia Wells
Categories dessert
Time 1h10m
Yield Four six-inch tartlettes
Number Of Ingredients 5
Steps:
- Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 77 milligrams, Sugar 2 grams, TransFat 1 gram
SWEET PASTRY DOUGH FOR CUSTARD PIE
Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one single-crust 9-inch pie
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
- Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.
SWEET PASTRY DOUGH
Categories No-Cook Quick & Easy Chill Gourmet
Yield Makes enough dough for a 14-inch tart or double-crust 9-inch pie
Number Of Ingredients 8
Steps:
- Cut butter into 1/2-inch cubes. In a bowl whisk together flour, sugar, and salt to taste. With your fingertips or a pastry blender blend together flour mixture and butter until mixture resembles coarse meal. In a small bowl with a fork lightly beat together whole egg, yolk, vanilla, and lemon juice and stir into flour mixture. Toss mixture with fork until egg mixture is absorbed. With your hands gently knead mixture in bowl until it comes together and forms a dough. Turn dough out onto a very lightly floured surface and knead 4 or 5 times. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
SWEET PASTRY DOUGH
A classic recipe for sweet pastry dough, perfect for tarts, from Gourmet Magazine.
Provided by Shelley Wiseman
Categories Christmas Thanksgiving Gourmet
Yield Makes enough for 1 single-crust pie or tart
Number Of Ingredients 6
Steps:
- Stir together flour, sugar, and salt, then blend in butter 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. Stir together egg yolk and 1 1/2 tablespoons water and drizzle evenly over butter mixture. Gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add remaining 1/2 tablespoon ice water, stirring (or pulsing) until incorporated. (Do not overwork dough, or pastry will be tough.)
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
- Gather all dough into a ball, with a pastry scraper if you have one, then flatten into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
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