Easy Sweet Pastry Dough Recipes

Steps:

• Mix flour, salt and sugar.
• Cut in butter until crumbly.
• Mix beaten egg yolks,ice water and vanilla together.
• Mix into flour mixture until pastry just holds together.
• Knead in plastic wrap until smooth.
• Flatten; chill 1 hour.
• To partially blind bake: Set oven at 400 degrees Fahrenheit.
• Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.

Steps:

• Sift together the flour, sugar, and salt (if using) into a bowl.
• Toss butter into flour mixture to coat pieces. Using fingertips, rub butter into flour, working it until you have created a coarse meal with a few pea-size pieces.
• In a small bowl, combine egg and vanilla. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix with hands until dough forms a ball.
• Knead the dough to make it smooth. Cover with plastic wrap and refrigerate for 10 minutes.
• Roll out dough and shape to pie pan or cut out rounds for tarts.

Steps:

• Whisk together flour, sugar, and salt in a large bowl. Blend together flour and butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork and stir into flour with fork until combined well.
• Gently knead with floured hands in bowl until a dough forms. Turn dough out onto a floured surface and gently knead 4 or 5 times.
• Form dough into a ball, then flatten into a disk and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.

Steps:

• Combine the flour, sugar and salt.
• Cut in the butter a little, then add the shortening, work into a paste, to create a crumb, keeping the mixture light.
• Whisk together the egg, vinegar, vanilla and water.
• Work the mixture to a dough, use an electric mixer, fitted with a paddle attachment if desired, I work it with a spoon, until it isn't wet, then use my hands to moisten the crumbs, with the cohesive dough, at the bottom of the bowl.
• Remove the dough, it should not be crumbly, shake it over the bowl, if there are any crumbs left, set the pastry aside, add a few drops of water to the remaining mix, gather together, and add to the whole.
• Rub both sides of the dough in flour before putting into a zip top bag, to chill for at least an hour before using the rest of the flour, for rolling and baking the dough.

Steps:

• Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade. Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball). Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly. If the dough seems too sticky, gently incorporate more flour. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe.

Steps:

• 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.

Steps:

• Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

Steps:

• Cut butter into 1/2-inch cubes. In a bowl with your fingertips or a pastry blender blend together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture, stirring gently with a fork until incorporated, and gently form mixture into a ball. Turn mixture out onto a floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.

Steps:

• Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.
• Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least 1 hour.

Steps:

• In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.

Steps:

• Sift together the flour, sugar, and salt into a bowl.
• Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
• Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound. Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
• Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.
• After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.
• Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
• Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan. Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.
• Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 minutes or until sides begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.

Steps:

• In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.
• Add the flour, baking powder and nutmeg and mix well.
• Divide in half, wrap each half in cling wrap and refrigerate 1 hour.
• Working one half at a time, roll out into a thin circle between sheets of wax paper.
• Turn into a 9" pie plate. Repeat with remaining half of dough.
• Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.

Steps:

• Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
• Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.

Steps:

• Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
• Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
• With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
• Punch down dough. Use dough for any sweet bread recipe.

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).

Steps:

• Dough:.
• In mixing bowl beat sugar and butter until light and fluffy.
• Add eggs and whichever flavorings you choose, mixing well.
• Combine baking powder and flour and slowly add to butter mixture beating until combined.
• Divide dough into two discs and wrap in waxed paper.
• Refrigerate for 2 hours.
• Remove one disc at a time and roll between two sheets of waxed paper until 1/8" thick.
• Cut 4" circles from dough.
• Place one heaping tablespoon of filling slightly off center in the top half of the dough circle.
• Fold over to create a semi-circle and gently press dough together to seal.
• Crimp edges using the tines of a fork.
• Bake in preheated 350 degree oven for 20 minutes or until very lightly browned around edges.
• Cool on wire rack.
• Fillings:.
• Whichever filling you decide to use the steps are basically the same.
• Combine all ingredients except cornstarch and water.
• Cook over low heat for about 30 to 45 minutes.
• Combine cornstarch in cold water and add to filling mixture.
• Bring to a boil and cook 2-3 minutes or until slightly thickened.

Steps:

• Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.
• On a lightly floured surface, carefully roll out the dough to a 12-inch circle and transfer the dough to a 10 1/2-inch tart pan, preferably black tin, with a removable bottom. With your fingertips, carefully press the pastry into the pan and up the side, trying not to stretch it. Trim the overhang, leaving about a one-inch edge. Tuck this overhang inside the pan, pressing gently against the side to create a sturdy, double-sided shell. If you build the pastry a bit higher than the height of the pan, you have less problem with shrinkage. Prick the bottom of the shell with the tines of a fork and chill for at least 20 minutes (or up to 24 hours, well wrapped).
• Preheat the oven to 375 degrees.
• Line the shell loosely with heavy-duty foil, pressing well into the edges so the pastry does not shrink while baking. Fill with weights of rice or dried beans - making sure you get all the way into the edges - to prevent shrinkage.
• For a partially baked shell, bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 20 minutes. Remove the foil and weights and continue baking until it is thoroughly, lightly and evenly brown, about 10 more minutes. (For a fully baked shell, bake the pastry for 30 minutes after removing the foil and weights.)

Steps:

• Cut butter into 1/2-inch cubes. In a bowl whisk together flour, sugar, and salt to taste. With your fingertips or a pastry blender blend together flour mixture and butter until mixture resembles coarse meal. In a small bowl with a fork lightly beat together whole egg, yolk, vanilla, and lemon juice and stir into flour mixture. Toss mixture with fork until egg mixture is absorbed. With your hands gently knead mixture in bowl until it comes together and forms a dough. Turn dough out onto a very lightly floured surface and knead 4 or 5 times. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.

Steps:

• Crumb together by hand the butter in to the flour
• Add the sugar
• Mix in the egg and enough milk to form a soft dough - add flavour (opt)

Steps:

• Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
• Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.