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).
THE BEST PASTRY RECIPE EVER!
This is another recipe from my MIL it's the best pastry recipe I have ever eaten in my life! An update: I just found out this Holiday Season how my MIL bakes this pastry which I have just updated the recipe. I had never known until now as at 90 years young we were helping her make her signature pies Wild Blueberry & Raspberry while my MIL supervised us "very" carefully! So it wasn't until I was getting ready to put the pies in the oven that I learned her method of baking at 400 Degree's for 10 minutes then 350 Degree's for the duration until golden brown. I regret I did not know this either you must add 1 Tablespoon of vinegar to the the one cup containing the egg and cold water making up only 1 cup to add to the dough. The recipe instructions have now been updated in the recipe. I did not know about either of these until now which I feel must be the secret to her flaky tender pie crust! My apologies to all at www.food.com for this error.
Provided by oilpatchjo
Categories Dessert
Time 45m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Keep 1 cup of the flour out to use this flour to roll out dough with.
- Combine lard,flour,baking powder,salt.
- In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
- Add egg, water and vinegar to flour mixture form a ball.
- Do not overwork dough.
- Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
- Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
BEST FLAKY PASTRY
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
Provided by Betty Crocker Kitchens
Categories Side Dish
Number Of Ingredients 4
Steps:
- Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling..Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Nutrition Facts : Calories 150, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 1 1/2 g
DOROTHY'S BEST EVER PASTRY
Make and share this Dorothy's Best Ever Pastry recipe from Food.com.
Provided by DotM7037
Categories Dessert
Time 40m
Yield 3 pies
Number Of Ingredients 6
Steps:
- Beat the lard in the boiling water and 1 tbsp vinegar.
- Mix the dry ingredients together.
- Stir into the lard mixture.
- Do not overmix.
- Form into a ball and put into fridge until ready to roll out.
- May be frozen.
- When ready to roll out, remove from fridge and make your shells for pies or tarts.
Nutrition Facts : Calories 2280, Fat 154.2, SaturatedFat 59.9, Cholesterol 144.1, Sodium 902.9, Carbohydrate 191.2, Fiber 6.8, Sugar 0.7, Protein 25.8
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