Difference between revisions of "Pastry Dough"
RealRecipes (talk | contribs) m (moved Cookbook:Pastry Dough to Pastry Dough: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Pie recipes|1 pie crust|1 hour|3}} | {{recipesummary|Pie recipes|1 pie crust|1 hour|3}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[Dessert|Dessert]] |
==Ingredients== | ==Ingredients== | ||
| − | * 2¾ [[ | + | * 2¾ [[Cup|cups]] (350g) [[Flour|flour]] |
| − | * 1 ⅛ cups [260g] (2 sticks plus 2 [[ | + | * 1 ⅛ cups [260g] (2 sticks plus 2 [[Tablespoon|tablespoons]]) [[Butter|butter]] (see notes, below) |
| − | * 1 cup plus 2 tablespoons (220g) [[ | + | * 1 cup plus 2 tablespoons (220g) [[Sugar|confectioner's sugar]] |
| − | * 2 [[ | + | * 2 [[Egg|eggs]] |
* 1 egg yolk | * 1 egg yolk | ||
==Procedure== | ==Procedure== | ||
| − | # With an [[ | + | # With an [[Mixer|electric stand mixer]] or hand-held mixer, combine flour, butter and sugar until the mixture has the consistency of small peas. |
# With the machine on low speed, add eggs and yolk, and mix just until well-incorporated, about 25 seconds. | # With the machine on low speed, add eggs and yolk, and mix just until well-incorporated, about 25 seconds. | ||
# Wrap dough tightly in plastic wrap and chill for at least 30 minutes before rolling out. | # Wrap dough tightly in plastic wrap and chill for at least 30 minutes before rolling out. | ||
Revision as of 18:13, 5 April 2012
| Pastry Dough | |
|---|---|
| Category: | Pie recipes |
| Servings: | 1 pie crust |
| Time: | 1 hour |
| Difficulty: |  |
| American cuisine | Vegetarian Cuisine | Dessert
Ingredients
- 2¾ cups (350g) flour
- 1 ⅛ cups [260g] (2 sticks plus 2 tablespoons) butter (see notes, below)
- 1 cup plus 2 tablespoons (220g) confectioner's sugar
- 2 eggs
- 1 egg yolk
Procedure
- With an electric stand mixer or hand-held mixer, combine flour, butter and sugar until the mixture has the consistency of small peas.
- With the machine on low speed, add eggs and yolk, and mix just until well-incorporated, about 25 seconds.
- Wrap dough tightly in plastic wrap and chill for at least 30 minutes before rolling out.
Tips, Notes, and Variations
- European-style butter, which has a higher fat content than American butter, is recommended. Most supermarkets now stock at least one variety of European-style butter, Plugra being one of the most popular brands.
