How To make Sweet Dough For Pies
One crust pie; about 10 ozs Dough: 1 1/4 c All purpose bleached flour
1/4 c Sugar
1/4 ts Baking powder
1/8 ts Salt
4 tb Cold unsalted butter; (1/2
1 )
1 lg Egg
Two crust pie; about 1 1/4 Pounds Dough: 2 1/2 c All purpose bleached flour
1/2 c Sugar
1/2 ts Baking powder
1/4 ts Salt
8 tb Cold unsalted butter; (1 sti
-ck) 2 lg Eggs
Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A18 To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. Process, pulsing repeatedly at
1second intervals, until the mixture is fine and powdery, resembles a
coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or
so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk
(two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it. Variations: SPICE CRUST: =============== Reply 54 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z- TVFN (59) To: TMVM93B SHARON KLINGER Date: 11/07 From: TMVM93B SHARON KLINGER Time: 1:08 PM -----
How To make Sweet Dough For Pies's Videos
How to make a Homemade Pie Crust
New Orleans native Charlie Andrews demonstrates on how to make Pie crust from scratch. This recipe makes between 1 and 10 individual pie shells depending on the size pie pan you are using. Not only is this pie shell easy and fun to make but it is absolutely delicious. Hope you all will give this a try.
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Links to the Sweet potato, Pumpkin, and Lemon Pies are at the bottom.
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Links to All Pies
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Pecan Pie
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Custard Pie
Sweet Pastry Crust Recipe Demonstration - Joyofbaking.com
Recipe here: This Sweet Pastry Crust recipe, also known as Pate Sucree, produces a rich cookie-like pastry with a crisp texture. The pastry can be stored in the refrigerator for several days or frozen for several months. It is ideal for making both large and small tarts, especially those filled with fruit and/or cream.
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No-Knead Cherry & Chocolate Brioche Recipe
Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
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How to Make Pie Crust From Scratch
Learn how to make pie crust from scratch. I'm sharing tips for making pie crust and my favorite recipe too.
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Ingredients Needed...
1 1/4 cups Flour
1/2 teaspoon Salt
2-4 tablespoons Water
1/3 cup Fat Shortening or Butter
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Mary's Mince Pies with a Twist | Mary Berry's Absolute Favourites
It's December, so you know what that means... mince pies! Whether you're in the festive spirit or in need of a comfort food, Mary's mincemeat and orange tarts will really hit the spot.
Mary Berry's Absolute Favourites Season 1 Episode 8.
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How to make Shortcrust Pastry for pies | Jamie Oliver
Jamie shows you the perfect recipe for making shortcrust pastry at home. Dead simple with maximum results. You can even add some cheese for an extra kick of flavour. Great for pies and loads of other dishes.
Love pie? Then check out Jamie's Beef and Ale Aussie Meat Pie recipe right here:
Got any other great tips for making pastry? Drop them in the comments below - we'd love to hear from you.
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