Difference between revisions of "Pastry Dough"
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{{recipesummary|Pie recipes|1 pie crust|1 hour|3}} | {{recipesummary|Pie recipes|1 pie crust|1 hour|3}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[Dessert|Dessert]] | |
==Ingredients== | ==Ingredients== | ||
Revision as of 16:23, 11 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.
