THE BEST PASTRY CRUST
This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.
Provided by IrishMountainGirl
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
- Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
- Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 13.4 g, Cholesterol 26.7 mg, Fat 10.3 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 108.4 mg, Sugar 0.1 g
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
Categories Desserts Pies 100+ Pie Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
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 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
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
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
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.
BASIC SHORTCRUST PASTRY
Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
Provided by Good Food team
Categories Dessert, Main course, Side dish, Vegetable
Time 10m
Yield 325g
Number Of Ingredients 3
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.
Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ALL-BUTTER PASTRY DOUGH
Provided by Ian Knauer
Categories Gourmet
Yield Makes enough for a double-crust 9-inch pie
Number Of Ingredients 5
Steps:
- Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water 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 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.
- Turn out dough 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 a pastry scraper if you have one, and press into a ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
ALL-BUTTER DOUBLE PIE CRUST
A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters, who own the famed Four and Twenty Blackbirds pie shop in Brooklyn.
Provided by Four and Twenty Blackbirds
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
- Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
- Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit dough gently into dish, being careful not to stretch it. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Chill until it is ready to be filled and baked.
BUTTER PASTRY DOUGH
Categories Dairy No-Cook Quick & Easy Gourmet
Yield Makes enough dough for a single-crust 12-inch tart
Number Of Ingredients 4
Steps:
- In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.
More about "butter pastry crust recipes"
THE BEST BUTTER TART RECIPE EVER (IT'S ALL FLAKY PASTRY
From chatelaine.com
ALL-PURPOSE FLAKY PASTRY DOUGH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
OLIVE OIL PIE CRUST - SIX CLEVER SISTERS
From sixcleversisters.com
HOW TO MAKE PERFECT BUTTER TART PASTRY - FOOD NETWORK …
From foodnetwork.ca
Servings 1Total Time 30 minsCategory Baking,Canada Day,Canadian,Dessert
EASY ALL-BUTTER FLAKY PIE CRUST - INSPIRED TASTE
From inspiredtaste.net
EASY HOMEMADE ITALIAN PASTICCIOTTO PASTRY - RECIPES FROM ITALY
From recipesfromitaly.com
QUICHE CRUST / SHORTCRUST PASTRY FOR PIES | RECIPETIN EATS
From recipetineats.com
ALL BUTTER PIE CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
NUTELLA PUFF PASTRY RECIPE - JUST IS A FOUR LETTER WORD
From justisafourletterword.com
HOMEMADE PIE CRUST RECIPE & VIDEO - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ALL-BUTTER PASTRY DOUGH RECIPE - INSPIRED TASTE
From inspiredtaste.net
BEST THE PERFECT PASTRY BUTTER HACK, PLUS 9 GOLDEN BAKING …
From foodnetwork.ca
ALL-BUTTER PIE CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BUTTER BRAID PASTRY (AMISH RECIPE) - AMISH HERITAGE
From amish-heritage.org
BUTTER PASTRY DOUGH - EATINGWELL
From eatingwell.com
THE BEST BUTTER PIE CRUST ~ FLAKY & SO EASY! • FIVEHEARTHOME
From fivehearthome.com
THE ULTIMATE CHICKEN POT PIE – PUFF PASTRY
From puffpastry.com
BUTTERY, FLAKY PIE CRUST RECIPE - SERIOUS EATS
From seriouseats.com
BROWN BUTTER PIE CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ALL BUTTER PIE CRUST FOR PIES AND TARTS (PâTE BRISéE) - SIMPLY RECIPES
From simplyrecipes.com
BUTTER PIE CRUST RECIPE | LAND O’LAKES
From landolakes.com
COOKBOOK:PASTRY DOUGH (RECIPE) - WIKIBOOKS, OPEN BOOKS FOR AN …
From en.wikibooks.org
BUTTERY PASTRY CRUST - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
You'll also love