BUTTERCRUST PASTRY DOUGH
I used a food processor for this tender, flaky pastry dough as it makes it so much easier to achieve the gorgeous 'breadcrumb' texture as you add the ice water. If you use the dough for a savory recipe, I'd cut down the sugar a bit, but not omit it entirely. The most important thing to remember is to use frozen butter and ice cold water.
Provided by Chef John
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
- Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 33.9 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 497.8 mg, Sugar 2.2 g
BUTTE PASTY DOUGH
I got this recipe from my aunt. I'm not sure how many pasties it makes, it depends on the size. We just keep making batches of dough until all of our filling is used up. Diced potatoes, cubed beef (or ground beef), onions, sometimes carrots, garlic, salt and pepper are what we use in our filling.
Provided by Tee Lee
Categories Dessert
Time 1h20m
Yield 12 is approximate, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, cut first two ingredients with a pastry cutter (or forks) until fine and crumbly.
- In a 1 cup measuring cup (or see-through measuring cup) add egg, vinegar, salt and sugar.
- Add enough cold water to make 1 cup, stir mixture well.
- Stir liquid mixture into flour and shortening until combined.
- Do not over-work dough or crust will be tough and not flakey.
- Roll out, between plastic wrap works well.
- Fill with your favorite pasty filling.
- Bake at 350-375°F for approximately 60 minutes, or until crust is browned and filling is cooked.
- *You can brush with an egg-wash before baking for a nice light brown crisp.
Nutrition Facts : Calories 335.9, Fat 23.5, SaturatedFat 5.9, Cholesterol 15.5, Sodium 200.5, Carbohydrate 27.1, Fiber 0.9, Sugar 0.6, Protein 4.1
BUTTER PASTRY DOUGH
This easy pastry and pie dough recipe makes enough for one double-crust pie or two single-crust pies. Use it for apple, pumpkin, pecan or any fruit pie.
Provided by EatingWell Test Kitchen
Categories Healthy Sugar-Free Desserts
Time 1h10m
Number Of Ingredients 4
Steps:
- Mix flour and salt in a large bowl or food processor. Cut in butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Divide dough into 2 pieces and pat each into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 26.8 g, Cholesterol 45.8 mg, Fat 17.6 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 11 g, Sodium 221.3 mg, Sugar 0.1 g
THE BEST ALL-BUTTER PIE DOUGH
This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield dough for two 9-inch pies or one double-crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
- Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
ALL-BUTTER EASY PIE DOUGH
Provided by Food Network
Categories dessert
Time 35m
Yield enough for one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.
BASIC PASTRY DOUGH
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 4
Steps:
- In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
PASTY PASTRY FOR CORNISH MINERS' PASTIES
This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.
Provided by Debber
Categories Savory Pies
Time 10m
Yield 6-8 pasties, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients in mixing bowl.
- Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
- Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
- Add a bit more water if it seems dry and won't hold together when squeezed lightly.
- Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
- Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
- Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
- Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
- NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
Nutrition Facts : Calories 529.8, Fat 34.8, SaturatedFat 8.6, Sodium 628.9, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 6.5
BUTTER-AND-SHORTENING PASTRY DOUGH
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield 2 single-crust 9-inch pies
Number Of Ingredients 5
Steps:
- In a food processor, pulse together the flour and salt. Add the shortening and butter and pulse until the mixture resembles coarse meal. With the motor running, pour the water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary. Divide the dough into 2 balls, flatten them into thick disks and place them between waxed-paper sheets. Refrigerate for at least one hour before rolling out.
Nutrition Facts : @context http, Calories 1214, UnsaturatedFat 38 grams, Carbohydrate 119 grams, Fat 74 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 32 grams, Sodium 663 milligrams, Sugar 0 grams, TransFat 6 grams
ALL-BUTTER PASTRY DOUGH
Categories Dairy Dessert Bake Winter Chill Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for a 12-inch single-crust galette or a 9-inch double-crust pie
Number Of Ingredients 7
Steps:
- Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
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