How To make Flaky Pie Dough
8 tablespoons cold unsalted butter -- diced
8 tablespoons cold vegetable shortening
3 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
1/3 cup plus 2 tablespoons ice water
To make the dough:
Place the diced butter and shortening in the freezer while you prepare the flour and water. Fill a 2 cup measuring cup with ice cubes and water. Set aside. Put the flour, salt, and sugar in the
bowl of a food processor and process to mix. Add the cut up butter and shortening in pieces. Give the machine about twenty quick pulses until the mixture is the consistency of cornmeal textured with pea-sized pieces of butter. Measure out the ice water.
Pour about 1/2 the measured ice water into the bottom of a large mixing bowl. Dump the flour mixture over it and sprinkle the remaining water over the top. Using both hands, toss the dough to evenly moisten. Squeeze a handful of dough: if it clumps together it is moist enough; if not, sprinkle on a little more water and toss.
Turn the dough out onto the table, scraping the bowl well and, with the heel of your hand, gently mash the dough into the table with a few quick strokes. Gather the dough together into a rough log shape. Score it in three equal pieces and cut it so that it is divided into 1/3 (about 9 oz.) and 2/3 (about 18 oz.). Form the smaller piece into a patty about 4 to 5-inches in diameter. Form the larger piece into a log Wrap each in plastic wrap and chill for four hours or overnight.
To roll out the bottom crust:
Place the smaller disc of dough on a floured surface and roll to a diameter of 12-inches. If necessary, loosen it from the table using a long flexible metal spatula. Brush off any excess flour, fold the circle in half, center it over a 9-inch glass pie plate and open it. Gently mold the dough down and around the sides without stretching it. Using a paring knife, cut the excess dough around the rim so that it is flush with the edge of the pie plate. Freeze until solid. This can be done up to a week ahead.
To roll out top crust:
Cut the log of dough in half lengthwise and refrigerate one half. On a floured surface, roll the dough out to a thickness of about 3/16-inch ( a little less than a 1/4-inch). Loosen it from the table using a long flexible metal spatula. Using a 3-inch heart cutter, cut as many shapes as you can, as close together as possible. Layer the cut-outs on a sheet pan lined with parchment or wax paper. Roll out the second piece of dough and repeat. Altogether you need about 24 large 3-inch hearts, 5 medium and 4 small. Layer these onto the tray as well. Cover and freeze until solid. This can be done up to one week ahead.
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Recipe (Makes one 9 pie crust):
1/2 Cup Cold Salted Butter, Cubed
1 + 1/4 Cup All Purpose Flour
1/4 Ice Cold Water
Equipment:
Food Processor
Rolling Pin
9 Pie Pan
Directions:
Pour flour and cold butter cubes into food processor. Use the pulse option to blend the flour and butter until the mixture looks like grainy sand. Do not continue pulsing! The secret to a good flaky crust are those little pieces of cold butter!
Place mix into a bowl and start adding the ice cold water one teaspoon at a time until the mixture comes together into a ball. Do not overwork the dough since that will make it harden instead of flake while baking.
You can either wrap the ball in saran wrap and chill overnight, or roll out and wrap into the pie pan and then chill in the refrigerator. This option is easier on the hands since the dough will be easier to roll out. Allow to chill in the refrigerator for at least 30 minutes. Again, the secret to a great flaky crust is COLD ingredients!
Do NOT pre-bake this crust. If you are going to use a moist filling, coat the crust with egg white to prevent it from getting soggy!
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15 Minutes Quick Flaky Puff Pastry Dough| Less Butter Flaky Pastry Bites | Quick Puff Pastry Bites
15 Minutes Quick Flaky Puff Pastry Dough| Flaky Pastry Bites | Quick Puff Pastry Bites
Complete written recipe :
Flaky Pastry Bites make perfect treat any time of day. Enjoy it with some butter or jam along with a cup of coffee in the morning or after dinner for dessert.
You could use this base flaky puff pastry dough and can make and enjoy sweet or savory pastries.
Using this quick and easy flaky pastry dough recipe, we can get rid of those trans hydrogenated fat which is used in making commercial puff pastry sheets and from those preservatives present in them.
This small batch flaky puff pastry dough is made completely from scratch in a very simple and easy method.
WHAT YOU WILL LOVE ABOUT THIS EASY FLAKY PASTRY BITES RECIPE/QUICK PUFF PASTRY RECIPE
We can make this flaky puff pastry dough in less than ten minutes of work time.
It is so easy to make this quick puff pastry dough and the ingredients are very basic.
In this easy puff pastry recipe we use very little butter as compared to making real puff pastry.
We can get rid of all those trans fat and preservatives found in the store bought puff pastry sheets.
You will be surprised to see those flaky, crispy, fine layers of these puff pastry bites.
We can adjust the sugar of pastry crust according to the sweet or savory filling.
The thickness of the flaky pastry sheet can be adjusted by rolling it thin or thick.
We can make amazing Apple turnovers using this same flaky puff pastry dough.
WHY DO WE NEED TO REFRIGERATE THE PUFF PASTRY BEFORE BAKING
The cold temperatures will firm up the puff pastry, meaning that the butter in the dough will melt more slowly.If we place soft butter into a hot oven, the first thing that might happen inside the oven, is the melting of butter than the cooking and we will end with a pool of butter and the pastries will not turnout good, they cannot hold its shape.
Quick Flaky Puff Pastry Dough| Flaky Pastry Bites | Quick Puff Pastry Bites
Complete written recipe :
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Hello There Friends, This is a full proof easy pie crust recipe that will replace all your previous recipe. No fuss and super easy to prepare every time! This is the recipe Chef Jean-Pierre uses in his famous Onion Pie. Let me know what you think in the comments below!
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