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
Number Of Ingredients 5
- 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
FLAKY PASTRY DOUGH
- Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
- Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
- Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
- Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
- If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
Basic is best when it comes to piecrust. There's no need to fiddle with this multipurpose flaky pastry. MAKES ENOUGH FOR 1 (9-INCH) SINGLE-CRUST PIE OR 1 (9- TO 11-INCH) TART SHELL http://www.gourmet.com
Provided by mejese313
Yield 1 pie crust
Number Of Ingredients 5
- 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 doesn't 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 you're 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.
BASIC PASTRY DOUGH
- 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).
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
SWEET PASTRY DOUGH
- In the bowl of a food processor fitted with the blade attachment, combine flour and sugar; pulse to mix. Add butter; pulse until mixture resembles a fine meal.
- In a small bowl, whisk together egg yolks and cream; add to butter mixture. Pulse until dough just comes together.
- Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour; working with small sections, smear dough away from you to blend it together. When dough has been all smeared out, use a bench scraper to gather it together. Divide dough in half; gently knead each half to gather into a ball. Flatten into discs and cover with plastic wrap; refrigerate until firm, at least 2 hours.
- Blend together flour, butter, 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 roughly pea-size butter lumps.
- Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
CREAM CHEESE PASTRY DOUGH
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie
Number Of Ingredients 5
- Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
- Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
- Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
QUICKEST PUFF PASTRY
- Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
- Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
- Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
- Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
- Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
- Blend together flour, butter, shortening, 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 (for a single-crust pie) or 5 tablespoons for a double-crust pie evenly over mixture and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful of dough: If it doesn't 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. Turn out dough onto a work surface. For a single-crust pie, divide dough into 4 portions; for a double-crust pie, divide dough into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. For a single-crust pie, press into a ball, then flatten into a 5-inch disk. For a double-crust pie, divide dough into 2 pieces, with one slightly larger, then form each into a ball and flatten each into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
SHORTCRUST PASTRY DOUGH
This is in response to a request for homemade pastry. I am the world's worst baker, but my pastry came out right on my first attempt! (Prep time includes refrigeration time)
Provided by Millereg
Yield 5 cups (approx)
Number Of Ingredients 6
- In a large mixing bowl, sift together the flour and salt.
- Add the butter and cut into flour until the mixture resembles fine bread crumbs.
- (Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).
- Mix in enough cold water to hold mixture together.
- Form into a ball.
- Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.
- Assembly: Preheat the oven to 350 degrees.
- Spray a baking sheet, muffin tray, etc.
- with nonstick cooking spray or grease with shortening.
- Remove pastry from refrigerator.
- Lightly sprinkle work surface with flour.
- Roll out pastry to about 1/8-inch thickness.
- Cut into circles, squares, or any shape and size that you like.
- Use any filling that you want.
- To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.
- If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.
- Place on prepared baking sheet, muffin tray, etc.
- and bake for 50 minutes or until golden brown on top.
- Pastry freezes extremely well.
More about "pastry dough recipes"
BASIC PASTRY DOUGH | RICARDO
5/5 (6)Total Time 20 minsCategory Desserts
43 PUFF PASTRY RECIPES YOU HAVE TO TRY | TASTE OF HOME
35 EASY PASTRY RECIPES YOU CAN MAKE AT HOME - TASTE OF …
PASTRY PIE CRUST RECIPES | ALLRECIPES
HOMEMADE PASTRY DOUGH (SHORTCUT VERSION) - SALLY'S …
HOW TO MAKE PUFF PASTRY DOUGH FROM SCRATCH | ALLRECIPES
RECIPE FOR DANISH PASTRY DOUGH (THE BASE RECIPE)
THE BEST BUTTER TART RECIPE EVER (IT'S ALL FLAKY PASTRY
THIS MONTH'S RECIPES | ANNA OLSON
QUICK AND EASY FLAKY PASTRY - LOVEFOODIES
BASIC SHORTCRUST PASTRY | RICARDO
50 PUFF PASTRY TREATS : FOOD NETWORK | RECIPES, DINNERS …
10 BEST BREAD MACHINE PASTRY DOUGH RECIPES | YUMMLY
ALL-PURPOSE PASTRY DOUGH (FOR PIES, TARTS OR TURNOVERS)
31 BEST PASTRY PUFF RECIPES - IDEAS FOR HOW TO USE PUFF …
FLAKY PASTRY DOUGH RECIPE | BON APPéTIT
THE PERFECT YEAST PASTRY DOUGH - MOMSDISH
FLAKY PASTRY | KING ARTHUR BAKING
BEST PUFF PASTRY DOUGH RECIPES - FOOD NETWORK CANADA
PASTRY DOUGH RECIPE | MYRECIPES
BUTTERCRUST PASTRY DOUGH - THERESCIPES.INFO
EASY PUFF PASTRY PIE DOUGH - AHEAD OF THYME
26 SUPER SIMPLE PHYLLO DOUGH RECIPES - THE KITCHEN COMMUNITY
HOT WATER PASTRY | KING ARTHUR BAKING
BUTTER PASTRY DOUGH RECIPE | EATINGWELL
HOMEMADE CLASSIC FRENCH PUFF PASTRY DOUGH RECIPE
HOW TO MAKE THE BEST HOMEMADE SAUSAGE ROLLS WITH 'NDUJA PUFF …
CREAM CHEESE PASTRY DOUGH (FOR QUICHES & TARTLETS) - GARLIC & ZEST
HANDMADE PUFF PASTRY (ROUGH PUFF METHOD) - SALLY'S BAKING …
HOW TO MAKE PUFF PASTRY FROM SCRATCH | STEP-BY-STEP RECIPE WITH …
EASY PUFF PASTRY DESSERTS | ALLRECIPES
HOW TO MAKE PERFECT PASTRY DOUGH - BAKING FOR FRIENDS
BEST DANISH PASTRY DOUGH RECIPES | FOOD NETWORK CANADA
PUFF PASTRY RECIPE - PREPPY KITCHEN
ALL-BUTTER PASTRY DOUGH RECIPE - INSPIRED TASTE
QUICK PUFF PASTRY DOUGH RECIPE (+VIDEO) - MOMSDISH
10 BEST SOFT PASTRY DOUGH RECIPES | YUMMLY
You'll also love
Top Asked Questions
How to make homemade pastry dough?Directions Combine the flour, sugar, and salt in a large bowl. Cut in the butter and shortening using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Gather dough into a ball and flatten into 2 equal-size disks. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours or overnight.
How do you prepare pastry for baking?Preparation. Do not overwork dough or pastry will be tough. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk.
How do you make a Danish pastry?Danish pastry is in the same family of doughs as croissants and puff pastry. A lightly sweetened yeast dough has butter folded in, creating a rich morning treat. Mix the water, yeast and flour together by hand in a large mixing bowl, or in the bowl of a stand mixer (fit it with the dough hook for the next step). Let this stand for 5 minutes.
What is the best way to make cookie dough?1 Combine the flour, sugar, and salt in a large bowl. Cut in the butter and shortening using a pastry blender, two knives,... 2 Gather dough into a ball and flatten into 2 equal-size disks. Wrap tightly in plastic wrap and refrigerate for 1 to 2... More ...