Food recipes
Basic Pie Pastry
Basic Pie Pastry Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt water, bottled, generic Directions: Si...
Basic Pie Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
Directions:
Sift the flour, salt, and baking powder into a large bowl.
Cut the butter into the flour using your fingertips or a pastry blender (or pulse in a food processor) until the texture resembles coarse meal with visible bits of butter.
Drizzle 4 tablespoons ice water evenly over the mixture and gently stir with a fork or pulse until incorporated.
Pinch off a small handful of dough; if it doesnt hold together, add more water, 1/2 tablespoon at a time, stirring or pulsing after each addition.
Turn the dough out onto a lightly floured work surface.
Divide the ball of dough in half, and pat into disks about 1/2-inch thick.
Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
Directions:
Sift the flour, salt, and baking powder into a large bowl.
Cut the butter into the flour using your fingertips or a pastry blender (or pulse in a food processor) until the texture resembles coarse meal with visible bits of butter.
Drizzle 4 tablespoons ice water evenly over the mixture and gently stir with a fork or pulse until incorporated.
Pinch off a small handful of dough; if it doesnt hold together, add more water, 1/2 tablespoon at a time, stirring or pulsing after each addition.
Turn the dough out onto a lightly floured work surface.
Divide the ball of dough in half, and pat into disks about 1/2-inch thick.
Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.