Food recipes
Perfect Butter Pie Pastry
Perfect Butter Pie Pastry Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched sugars, granulated salt, table water, bottled, generic Directions: Cut the butter into 1/2" cubes. Place the flou...
Perfect Butter Pie Pastry
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
Directions:
Cut the butter into 1/2" cubes.
Place the flour, sugar and salt in your food processor.
Pulse to combine.
Add the butter and pulse until chunks the size of a pea remain.
Slowly pour in the water, pulsing just until the dough begins to come together.
It will look like a shaggy mess.
Remove from the bowl and knead lightly one or two times, then pat out flat and cover with plastic wrap.
Chill 2-3 hours before using.
To use: Cut the dough in half, roll out one section at at time.
After you have either fit it into a pie shell, or formed into squares for turnovers, make sure you chill the dough down hard AGAIN.
This dough does much better when it goes into the oven ice-cold.
It shrinks much less.
Note: Do not overwork this dough or you will not get flaky results.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
Directions:
Cut the butter into 1/2" cubes.
Place the flour, sugar and salt in your food processor.
Pulse to combine.
Add the butter and pulse until chunks the size of a pea remain.
Slowly pour in the water, pulsing just until the dough begins to come together.
It will look like a shaggy mess.
Remove from the bowl and knead lightly one or two times, then pat out flat and cover with plastic wrap.
Chill 2-3 hours before using.
To use: Cut the dough in half, roll out one section at at time.
After you have either fit it into a pie shell, or formed into squares for turnovers, make sure you chill the dough down hard AGAIN.
This dough does much better when it goes into the oven ice-cold.
It shrinks much less.
Note: Do not overwork this dough or you will not get flaky results.