Food recipes
Tart and Pie Dough
Tart and Pie Dough Ingredients: water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table butter, without salt Directions: Have measured: 1/2 cup ice-cold water. Mix together: 2 cups all-purpose...
Tart and Pie Dough
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
Directions:
Have measured: 1/2 cup ice-cold water.
Mix together: 2 cups all-purpose unbleached flour, 1/2 teaspoon salt (omit if using salted butter).
Add: 12 tablespoons (1 1/2 sticks) cold butter, cut into small (1/4-inch) cubes.
Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces.
This will take 1 or 2 minutes.
(Or mix for no more than a minute, at medium-low speed, in a stand mixer fitted with the paddle attachment.)
Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps.
(In the mixer, turn the speed to low and pour the water down the sides of the bowl, mixing for 30 seconds or less.)
Keep adding water if needed.
Divide the dough in two, bring each part together into a ball, and wrap each ball in plastic.
Compress each ball, and then flatten them into disks.
Let rest, refrigerated, for 1 hour or longer.
Ingredients:
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
Directions:
Have measured: 1/2 cup ice-cold water.
Mix together: 2 cups all-purpose unbleached flour, 1/2 teaspoon salt (omit if using salted butter).
Add: 12 tablespoons (1 1/2 sticks) cold butter, cut into small (1/4-inch) cubes.
Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces.
This will take 1 or 2 minutes.
(Or mix for no more than a minute, at medium-low speed, in a stand mixer fitted with the paddle attachment.)
Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps.
(In the mixer, turn the speed to low and pour the water down the sides of the bowl, mixing for 30 seconds or less.)
Keep adding water if needed.
Divide the dough in two, bring each part together into a ball, and wrap each ball in plastic.
Compress each ball, and then flatten them into disks.
Let rest, refrigerated, for 1 hour or longer.