Pastry For Dummies Recipes

BASIC PASTRY DOUGH

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).

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

BASIC SHORT-CRUST PASTRY

Steps:

• Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
• Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
• To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
• Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

PIE CRUST FOR DUMMIES

Steps:

• Mix first three ingredients until the texture resembles corn meal.
• Beat one egg in a 1 cup measuring cup.
• Fill cup with water to make 1 full cup.
• Mix well, chill for 15 minutes.
• Divide dough 5 ways.
• Roll out the number of crusts you want to use on floured surface.
• Place remaining dough and a bit of flour in individual gallon ziplock bags.
• Roll out dough while it is in the bag and freeze.
• You now have extra crust waiting for you!

PASTRY FOR DUMMIES!!!! :)

Steps:

• Melt butter and sugar (or salt) stirring to make sure sugar dissolves. If you want for savory recipe just leave out sugar and add a pinch or 2 of salt.
• Remove from heat and allow to cool slightly.
• Add beaten egg, milk and flour and mix well but not overmixing.
• Place in fridge for 30 minutes.
• Roll out thinly on lightly floured board.
• Use for pies, tarts or small tarts.
• Bake 180deg c for about 10 minutes or till golden brown.