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.
ALL BUTTER PIE CRUST (PASTRY)
Flaky, forgiveable and stays crispy under the soggiest circumstances! And did I mention delicious?!
Provided by Battle in Seattle
Categories Dessert
Time 15m
Yield 1 double-crust pie pastry, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
- You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
- Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses.
- Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture.
- Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
- Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
- (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use. Just thaw before using!).
Nutrition Facts : Calories 360.6, Fat 24.3, SaturatedFat 15.2, Cholesterol 63.4, Sodium 298.5, Carbohydrate 31.5, Fiber 1.1, Sugar 1.9, Protein 4.4
NO-STRESS ALL-BUTTER PASTRY CRUST
If you can fold a napkin, you can make an old-fashioned pie crust-no food processor, no pastry knife, no vodka. Most important: no cracking or tearing. The dough is supple, smooth, and strong, so it's easy to handle and shape. It also freezes incredibly well, which is why I always make two. Besides, who doesn't want more pie? Especially one with a crust this tender, flaky, and crisp.
Provided by Stella Parks
Yield 2 (9-inch) pie crusts or 1 double crust
Number Of Ingredients 5
Steps:
- Making the dough:
- Sift flour into a medium bowl (if using cup measures, spoon into the cups and level with a knife before sifting). Whisk in sugar and salt. Cut butter into 1/2-inch cubes, no smaller, and toss with flour to break up the pieces. Roughly smash each cube flat-nothing more! Stir in cold water and knead until the dough comes together in a ball. With a dough temperature at or below 70°F, it will feel dry to the touch.
- Transfer to a generously floured work space, sprinkle with more flour, and roll into a 10-by-15-inch sheet. Fold each 10-inch side toward the middle, and close the packet like a book. Fold top to bottom to make a thick block, then cut in half. Using as much flour as needed, roll one portion into a 14-inch round. Brush off excess flour, drape over a 9-inch tempered glass pie plate, making sure it's flush against the pan.
- Trim excess dough into a 1 1/4-inch overhang all around, then fold over to create a 3/4-inch border that sits on the rim of the plate; if positioned inside the rim, the crust will be too shallow to accommodate the filling. Pinch or press the border into a zigzag pattern, and repeat with remaining dough. Wrap in plastic and refrigerate at least 2 hours, or overnight. Alternately, formed crusts can be frozen up to 3 months and thawed in a refrigerator before use.
- Baking the crust:
- Adjust oven rack to lower-middle position and preheat to 350°F. Line the chilled crust with a large strip of foil (not parchment or wax paper), letting the excess loosely cover the rim. Fill with plain white sugar, a delicious alternative to options like rice or beans.
- Bake on an aluminum baking sheet until fully set and golden brown, about 1 hour. Remove from the oven and carefully lift out the foil, setting it aside until the sugar has cooled. If the sides of the crust seem puffy or pale, continue baking 10 minutes more. Cool to room temperature. Use immediately, or wrap in plastic and store at room temperature for up to 24 hours.
- Key Point
- If the temperature climbs above 73°F in your kitchen, be aware that everything from your countertop to your rolling pin and the flour itself will act as a heat source to the butter. Combat these conditions by refrigerating your pie plate, rolling pin, and dry ingredients until cool-not cold or frozen. If needed, chill the countertops of a sweltering hot kitchen with bags of ice water.
- Mix It Up:
- Gluten-Free: Replace the all-purpose flour with 4 ounces (3/4 cup) white rice flour, 2 1/2 ounces (1/2 cup) cornstarch, 1 1/2 ounces (1/3 cup) tapioca flour, 1 ounce (1/4 cup) coconut flour, and 1/2 teaspoon xanthan gum. Prepare the dough as directed, using a generous amount of cornstarch for dusting. The dough will crack along the creases as it's folded, but that's all right. After portioning the dough, roll to just 12 inches. Cut into quarters and transfer to the pie plate one at a time, pressing the pieces together and then sculpting the border like clay. Chill and bake as directed.
ALL-BUTTER PASTRY DOUGH
Steps:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
- Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
- Turn out dough onto a lightly floured surface and divide into 4 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, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
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 PASTRY RECIPE
Crusts made with all butter are very flavorful, though they are generally not quite as flaky as crusts made with shortening or lard.
Provided by star pooley
Categories Pies
Number Of Ingredients 1
Steps:
- 1. --2 1/2 cups unbleached all-purpose flour, plus extra for rolling --1 teaspoon salt --1 teaspoon granulated sugar --1 cup cold unsalted butter, cut into 1/2-inch cubes --3 to 6 tablespoons ice water
- 2. In a food processor, process the flour, salt, and sugar until combined. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are no larger than small peas, about 10 pulses. Turn the mixture into a medium bowl.
- 3. Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.
- 4. Flour your hands generously. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch dish. Wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling.
- 5. On a lightly floured surface, form pastry into a ball; shape into a flattened round. (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
- 6. Makes 8- or 9-inch two-crust pie.
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All Butter Pastry Recipes: The Richness and Versatility of Butter
All butter pastry recipes are a classic favorite for bakers and pastry chefs because of their unique richness and flakiness. This type of pastry is made with exclusively butter, no shortening or margarine, giving it a distinctive texture and flavor that is ideal for both sweet and savory dishes.
What Makes All Butter Pastry Recipes Special?
Butter is the secret ingredient in all butter pastry recipes. This type of fat contains milk solids and water, which evaporate during baking, creating small tender layers in the pastry. This creates a delicious, flaky texture that crumbles in the mouth, lending itself to baked goods such as pies, tarts, and croissants.
Butter, being a natural product, imparts a depth of flavor that is unmatched by artificial fats like margarine or shortening. Rich and creamy, all butter pastries highlight the butter flavor, making them the perfect base for both sweet and savory recipes.
Versatility of All Butter Pastry Recipes
All butter pastry dough can be used in a variety of dishes, from sweet to savory, main dishes to desserts.
Sweet Recipes
For sweet recipes, use all butter pastry dough as the base for pies, tarts, or fruit crisps. The richness of the butter complements the sweetness of the fruit, creating a perfect balance in every bite.
Savory Recipes
Savory dishes also benefit from the unique flavor of all butter pastry recipes. Use the dough to make quiches, pastries filled with meats, vegetables, and cheeses or hand pies. The butter flavor adds complexity to the savory filling and the flaky crust holds everything together.
Creating the Perfect All Butter Pastry Recipes
Creating an all butter pastry dough may seem intimidating, but it is surprisingly simple with a few key tips.
Cold Butter
Use very cold butter. Cold butter means it melts slower and allows time for the pastry to create the flaky layers. Using slightly colder butter will also help the dough to retain its shape when baking.
Flour to Butter Ratio
The flour to butter ratio is typically 2:1 or 3:2, where the flour that is used is typically plain or all-purpose flour. This creates a good balance between tender, flakey layers and a sturdy base to hold the filling without getting soggy.
Liquid Used to Bind the Dough
Cold water is added to the dough as a binding agent. The amount used will vary depending on the recipe, but it is important not to overwork the dough or add too much water, as this will cause it to become tough.
Letting the Dough Rest
Allow the dough to rest for at least an hour after making it. This allows the gluten to relax and will make the pastry easier to roll out into the desired shape.
The Art of Rolling All Butter Pastry Dough
Rolling out pastry can be both satisfying and challenging. It is important to have a good surface to work on, keep the pastry cold, and take your time.
Surface to Work On
Choose a work surface that is not porous and not sticky, such as a marble surface or a wooden board.
Keeping the Pastry Cold
Ensure that the pastry remains cold as it will be easier to work with. If the pastry dough seems too soft, put it in the refrigerator for a short time (around five to ten minutes) before continuing to work on it.
Rolling Techniques
Rolling the pastry out thinly is the key to great pastry. Use a rolling pin to roll out dough from the center and then working outwards. Turn the pastry regularly during rolling to ensure an even thickness.
Conclusion
All butter pastry recipes are versatile, delicious and simple to make. Whether it is used to create a sweet dessert or to encase a savory filling, the all butter pastry dough is delicious and lauded for its unique flavor and flakiness. Follow the tips above, and in no time, you'll be able to create pastry art that will impress your family and friends.