Foolproof Flaky Butter Pastry Recipes

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BUTTERCRUST PASTRY DOUGH



Buttercrust Pastry Dough image

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

2 cups all-purpose flour, divided
½ cup butter, cut into 12 cubes, frozen
1 tablespoon sugar
1 teaspoon salt
6 tablespoons ice water

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

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

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

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

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

ALL-BUTTER PASTRY DOUGH



All-Butter Pastry Dough image

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

2 1/2 cups all-purpose flour (not unbleached)
2 teaspoons sugar
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
9 to 12 tablespoons ice water
Special Equipment
a pastry or bench scraper

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.

FOOLPROOF PASTRY



Foolproof Pastry image

Make and share this Foolproof Pastry recipe from Food.com.

Provided by conniecooks

Categories     Dessert

Time 45m

Yield 1 double crust

Number Of Ingredients 7

2 cups flour
1 teaspoon salt
1/2 cup butter, ice cold cut in 1 inch cubes
1/2 cup vegetable shortening, ice cold cut in 1 inch cubes
1 egg, lightly beaten
1 tablespoon white vinegar
2 tablespoons ice water

Steps:

  • In a food processor bowl mix flour and salt.
  • Add cubed shortening & butter.
  • Pulse until it resembles coarse crumbs.
  • Transfer to another large bowl
  • Mix egg, vinegar, and Ice water together.
  • Quickly stir into flour mixture with a fork.
  • Mix lightly(mixture may not come together very well).
  • Put whole mixture in a plastic food storage bag.
  • Gently through the plastic knead into a ball.
  • This prevents the heat of your hands melting the shortening.
  • Flatten into a disc shape.
  • Keep in bag and chill 15 - 30 minutes.
  • Cut in 1/2.
  • Shape into a flattened circle.
  • Always roll from the centre outwards.

Nutrition Facts : Calories 2706.5, Fat 202, SaturatedFat 89.8, Cholesterol 455.5, Sodium 3055.6, Carbohydrate 191.4, Fiber 6.8, Sugar 1.2, Protein 33.1

CLASSIC BUTTER PIE PASTRY



Classic Butter Pie Pastry image

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

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
1/3 to 2/3 cup ice water

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.

FROZEN-BUTTER PASTRY DOUGH



Frozen-Butter Pastry Dough image

The trick to a successful pastry dough is to handle it as little as possible and to keep it cool. For 2 pies, you will need to make 2 batches of pastry dough (do not double the recipe).

Yield Makes enough dough for one 9- to 10-inch top-crust pie

Number Of Ingredients 4

2 1/4 cups cake flour (not self-rising)
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, frozen
8 to 10 tablespoons ice water

Steps:

  • Into a chilled large metal bowl sift together flour and salt. Set a grater in flour bowl and coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter. Chill mixture 20 minutes. Drizzle 6 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated. Gently squeeze a small handful of mixture to test for proper texture: It should hold together without crumbling apart. If necessary, add some additional water, 1 tablespoon at a time and stirring until just incorporated, and test mixture again. (If you overwork mixture or add too much water, pastry will be tough.)
  • Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough portions together and form dough, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.

FLAKY PASTRY



Flaky Pastry image

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

1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

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 : ServingSize 1 Serving

FOOLPROOF FLAKY BUTTER PASTRY



Foolproof Flaky Butter Pastry image

Adapted from A New Way to Cook by Sally Schneider and found at splendidtable.com. Note that there are methods for the food processor, by hand, and even a Sweet Pastry variation.

Provided by evelynathens

Categories     Dessert

Time 25m

Yield 1 pastry for one 9-10 inch tart

Number Of Ingredients 6

1 cup unbleached all-purpose flour
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder, preferably nonaluminum
4 tablespoons cold unsalted butter, cut into 1/2-inch bits
3 tablespoons regular sour cream or 3 tablespoons reduced-fat sour cream

Steps:

  • To make the dough in a food processor: In a food processor, combine the flour, sugar, salt, and baking powder, and process to mix. Add the butter and process until the mixture resembles a coarse meal. Put the work bowl in the refrigerator to chill for 15 minutes.
  • Add the sour cream to the flour mixture and process until the dough comes together in the bowl. Gather the dough into a ball and knead it several times on a lightly floured surface. Form it into a 1-inch-thick disk, wrap it in plastic, and chill for at least 30 minutes before rolling.
  • To make the dough by hand: In a medium bowl, combine the flour, sugar, salt, and baking powder. Add the butter and cut it into the flour with a pastry cutter or two knives until it resembles a very coarse meal. Alternatively, using a pinching motion, mix the butter into the flour with your fingers, then rub the butter and flour between the palms of both hands to blend it until the mixture is the texture of coarse meal. Chill the dough in the refrigerator for 15 minutes. Add the sour cream and blend it in with the pastry cutter or a fork. Knead and squeeze the dough 7 or 8 times to incorporate any loose bits. Gather the dough together into a rough ball (it will be a coarse mass), flatten it into a 1-inch-thick disk, and wrap in plastic wrap. Refrigerate at least 30 minutes before rolling.
  • You can roll and cut the dough into shapes up to one week ahead of baking, arrange on a baking sheet, wrap well, and freeze. There is no need to defrost them before baking.
  • To roll out the dough: Let the dough sit at room temperature for about 15 minutes before rolling. Sprinkle the work surface lightly and evenly with a little flour. Rub the rolling pin with flour as well. Place the dough in the middle of the work surface. Beginning at one edge, press the rolling pin down onto the dough to flatten it, moving across the dough in increments. Then, moving from the center of the dough outward, begin to roll the dough, adding more flour as necessary to keep the dough from sticking. Roll the dough gradually in all directions, flattening as you go, to form a large circle about 14 inches in diameter; do not roll it thinner than 1/8 inch. If the dough cracks or pulls apart, moisten the torn edges with a little water (using your finger or a brush) and press together to seal. Dust lightly with flour if the surface of the dough is sticky.
  • The dough is ready to use in a tart or to cut out. To transfer the dough to a 9-by-10-inch tart tin or baking sheet, place the rolling pin gently on one edge of the dough and roll the dough up over the pin - then you can move it wherever your want.
  • Sweet Pastry Variation: This variation produces a pastry that is sweeter and crisp like a sugar cookie. Increase the sugar to 3 tablespoons and add 1/2 teaspoon pure vanilla extract or grated lemon zest.

Nutrition Facts : Calories 956.7, Fat 54.8, SaturatedFat 34.1, Cholesterol 138, Sodium 1081.4, Carbohydrate 101.7, Fiber 3.4, Sugar 4.6, Protein 14.5

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