When it comes to baking, butter pastry dough is a must-have ingredient for creating flaky, golden-brown pastries. Made from a combination of flour, butter, and water, this versatile dough can be used to create a variety of delicious treats, from croissants and danishes to pies and tarts. While the process of making butter pastry dough can seem daunting, with a few simple steps and a little patience, you can master the art of creating this delectable dough at home.
Check out the recipes below so you can choose the best recipe for yourself!
DELUXE BUTTER PIE PASTRY DOUGH
As of right now, I am pretty sure I wont ever use another crust again. I love the taste of butter. I used it making lemon Meringue and Key Lime Pie. It makes mw want to make more pie just to see if it taste cood with everything. I am not a pastry chef but I can do this!! This recipe makes a double crust so if you just want one, use half the recipe. I like having an extra one for "next time." oh yea, of course I got it out of Joy of Cooking:)
Provided by Bay Laurel
Categories Dessert
Time 1h
Yield 1 double 9-10 inch crust, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt with a rubber spatula.
- Working quickly to prevent softening, cut the butter into 1/4-inch pieces. Add the butter to the dry ingredients.
- Using a pastry blender, cut the butter into pea-size pieces. Add the shortening.
- With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
- Drizzle 6 tablespoon ice water over the fat and flour mixture. Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If they do not, drizzle 1 tablespoons more ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth.
- Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling.
- Bake this crust in a preheated over at 450 degrees for 15 minutes. Let cool 20 minutes before filling.
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.
BULLET EXPRESS BUTTER PASTRY DOUGH
This is the perfect dough for pies and tarts. From my bullet express cook book this recipe calles for 4 Tbsp. Ice water more or less as need in the ingredient list but Zarr won't recongize water as an ingredient.
Provided by halloweencat01
Categories Breads
Time 23m
Yield 1 pastry dough
Number Of Ingredients 5
Steps:
- Place .meal mixer on base.
- insert.flat blade.
- add flours, sugar, and salt and lock on meal mixer cover & pulse 1-2 times to combined.
- add butter, pulsing until mixture is in coarse crumbs.
- then add ice water, a tablespoon at a time, pulsing in between additions,until a dough forms.
- Finally remove dough and knead briefly until it holds together. Wrap tightly in plastic wrap and chill at least 30 mins before using. This dough will keep if refrigerated for up to 4 days. or wrap in foil and freeze up to 1 mth.
Tips:
- Choose the right butter: Use high-quality, unsalted butter for the best flavor and texture. Make sure the butter is cold before using it, as this will help to create a flaky pastry.
- Work quickly: Butter pastry dough is best when it is worked quickly and kept cold. If the dough gets too warm, it will become difficult to handle and will not rise properly.
- Chill the dough: After mixing the dough, chill it for at least 30 minutes before rolling it out. This will help to firm up the butter and make it easier to work with.
- Roll the dough evenly: When rolling out the dough, make sure to do so evenly. This will help to ensure that the pastry is cooked evenly.
- Bake the pastry at a high temperature: Butter pastry dough should be baked at a high temperature, around 400 degrees Fahrenheit. This will help to create a crispy, flaky crust.
Conclusion:
Butter pastry dough is a versatile dough that can be used to make a variety of delicious pastries, from croissants to pies. By following these tips, you can create perfect butter pastry dough that will impress your friends and family.
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