Pastry Crust Recipe at Debra Ralph blog

Pastry Crust Recipe. Mix flour and salt together in a large bowl. The mixture should be very uneven, with big chunks of butter in among the smaller ones. Divide batter into equal halves. Pour in additional water as needed if dough is too dry or additional flour if too moist. Add the butter to the bowl with the dry ingredients and toss, separating the pieces and. No machine is required for this longtime reader favorite, an easy buttery pie and pastry crust recipe anyone can make. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Add the shortening, working it in until the mixture is evenly crumbly. In a medium bowl, whisk together the flour and salt. Chill the dough for at least four hours. In a large bowl, whisk together the flour, sugar, and salt. Knead dough into a firm ball. Cut in cold shortening with a pastry cutter until the mixture resembles coarse crumbs. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Add the ice water in increments, stirring with a fork, until the dough is moist enough to mold easily.

The mixture should be very uneven, with big chunks of butter in among the smaller ones. Add the shortening, working it in until the mixture is evenly crumbly. No machine is required for this longtime reader favorite, an easy buttery pie and pastry crust recipe anyone can make. Add the butter to the bowl with the dry ingredients and toss, separating the pieces and. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Add the ice water in increments, stirring with a fork, until the dough is moist enough to mold easily. In a medium bowl, whisk together the flour and salt. Divide batter into equal halves. Pour in additional water as needed if dough is too dry or additional flour if too moist. Knead dough into a firm ball.

Perfect Sweet Tart Crust (Pastry Crust) • Just One Cookbook

Pastry Crust Recipe Add the butter to the bowl with the dry ingredients and toss, separating the pieces and. Mix flour and salt together in a large bowl. Knead dough into a firm ball. In a large bowl, whisk together the flour, sugar, and salt. Chill the dough for at least four hours. Double it for a covered pie (use recipe scaler). Cut in cold shortening with a pastry cutter until the mixture resembles coarse crumbs. Add the butter to the bowl with the dry ingredients and toss, separating the pieces and. Whisk together the flour and salt. Add the ice water in increments, stirring with a fork, until the dough is moist enough to mold easily. In a medium bowl, whisk together the flour and salt. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in additional water as needed if dough is too dry or additional flour if too moist. No machine is required for this longtime reader favorite, an easy buttery pie and pastry crust recipe anyone can make. The mixture should be very uneven, with big chunks of butter in among the smaller ones. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer.