Basic Pastry Dough Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
*****FOR A ONE-CRUST PIE****
1 1/2 cup: Flour,
2 tbsp: Vegetable shortening,
1 tsp: Salt,
-Cold solid,
1 1/2 tsp: Sugar,
1/4 cup: Cold water, plus
6 tbsp: Unsalted butter,
More as needed,
Chilled, cut up
*****FOR A TWO-CRUST PIE****
2 1/4 cup: Flour,
3 tbsp: Vegetable shortening, cold
1 1/2 tsp: Salt,
-solid,
1 tbsp: Sugar,
6 tbsp: Cold water, plus
10 tbsp: Unsalted butter, chilled,
More as needed,
Cut up,
Directions:
Recipe by: From The Farmers Market - ISBN 0-06-055005-8 1. By Hand:
Sift the flour, salt, and sugar into a large mixing bowl. Cut the
butter and shortening into small pieces, letting them fall into the
dry ingredients. Using your fingertips, a pastry blender, or two
knives, cut the mixture together until it is crumbly; do not over
mix. 2. Sprinkle the cold water over the flour mixture, tossing with
a fork. Add just enough water so that the dough coheres in a ball; do
not make the pastry too wet. Gently flatten the pastry ball into a
patty shape. Dust with flour; wrap in plastic wrap, and chill at
least 1 hour before rolling out. 3. With a Food Processor: Place the
flour, salt, and sugar in the processor bowl and mix with several
on/off pulses. Add the butter and shortening, in large pieces, to the
bowl. Pulse on and off until the mixture is crumbly; do not
overprocess. Add the water gradually, pulsing the machine, until the
dough begins to clump together, but doesnt yet form a ball; add a
little more water if needed to hold the dough together. (Check the
texture after a few pulses so you avoid adding too much water.)
Transfer the dough to a sheet of plastic wrap and press gently into a
ball. Flatten the dough to a disk shape, flour lightly, wrap, and
chill at least 1 hour.
NOTES : This pastry freezes well; make several batches and freeze in
small
portions.
From: Dan Klepach
Source from luhu.jp
Sift the flour, salt, and sugar into a large mixing bowl. Cut the
butter and shortening into small pieces, letting them fall into the
dry ingredients. Using your fingertips, a pastry blender, or two
knives, cut the mixture together until it is crumbly; do not over
mix. 2. Sprinkle the cold water over the flour mixture, tossing with
a fork. Add just enough water so that the dough coheres in a ball; do
not make the pastry too wet. Gently flatten the pastry ball into a
patty shape. Dust with flour; wrap in plastic wrap, and chill at
least 1 hour before rolling out. 3. With a Food Processor: Place the
flour, salt, and sugar in the processor bowl and mix with several
on/off pulses. Add the butter and shortening, in large pieces, to the
bowl. Pulse on and off until the mixture is crumbly; do not
overprocess. Add the water gradually, pulsing the machine, until the
dough begins to clump together, but doesnt yet form a ball; add a
little more water if needed to hold the dough together. (Check the
texture after a few pulses so you avoid adding too much water.)
Transfer the dough to a sheet of plastic wrap and press gently into a
ball. Flatten the dough to a disk shape, flour lightly, wrap, and
chill at least 1 hour.
NOTES : This pastry freezes well; make several batches and freeze in
small
portions.
From: Dan Klepach
Source from luhu.jp