Food recipes
Pastry Dough
Pastry Dough Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt sugars, granulated salt, table water, bottled, generic Directions: Blend together flour, butter, sugar, and salt in a bowl wit...
Pastry Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
water, bottled, generic
Directions:
Blend together flour, butter, sugar, and salt in a bowl 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.
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesnt hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
Do not overwork dough, or pastry will be tough.
Gather all dough together with pastry scraper.
Press into a ball, then flatten into a 5-inch disk.
Wrap dough in plastic wrap and chill until firm, at least 1 hour.
If youre making two desserts that call for this pastry dough, you can make a double batch.
Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
water, bottled, generic
Directions:
Blend together flour, butter, sugar, and salt in a bowl 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.
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesnt hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
Do not overwork dough, or pastry will be tough.
Gather all dough together with pastry scraper.
Press into a ball, then flatten into a 5-inch disk.
Wrap dough in plastic wrap and chill until firm, at least 1 hour.
If youre making two desserts that call for this pastry dough, you can make a double batch.
Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.