Flaky Double-Crust PastryBe the first to rate & review!This recipe can be used for almost any double-crusted 9- or 10-inch pie, sweet or savory. If you're making it for a pie that has a single crust, wrap the dough you don't need and freeze it. More Pies and Tarts...
Flaky shortcrust pastry Not Too Tricky makes 700 About the recipe This has been my go-to pastry for years. It’s perfect for lots of my favourite bakes, such as galettes, quiche or tops for pot pies. It is very easy to make and use, and it gives you a wonderfully light, flaky ...
In a bowl, using a fork, blend the flour and salt; scatter the butter on top. Using a pastry blender, cut the butter into the flour until it is the size of small peas. Sprinkle on the water and toss with the fork. Using your hands, press the flour mixture together to form a dou...
Buttery, flaky, tender, and easy pie dough recipe that requires no special equipment, ingredients, or training. By Stella Parks Stella Parks Editor Emeritus Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one ofAmerica's Best New Pastry Chefsby Food & Wine. She was the...
Jump to RecipePrint Recipe If you’re not experienced with phyllo dough, don’t let that get between you and this savory pie – phyllo is quite forgiving, despite its delicate nature. Use the mix of greens and herbs in the recipe or make your own mix from what’s growing in your garde...
Use a pastry brush and brush the dough with the butter (about 1 tablespoon). Sprinkle some flour on top and pleat the dough like a fan. Roll the dough starting from one end until it forms a round disc. Tuck the other end underneath. Repeat the process ...
of dough portions for flaky pastry, in which the layers of dough are sprayed with a mixt. of fats in a fluid and chilled condition, and then folded together. The equipment makes possible the application of a uniform film of fat, the thickness of which can be adjusted accurately. In this...
Pastry Blender or Fork – This is essential for cutting the cold butter into the dry ingredients until the mixture resembles small peas. Roller Pin – This is used to roll out the dough to the desired thickness before cutting it into biscuit shapes. How to Make Flaky Buttermilk Biscuits Prepa...
As the fat melts during baking, it leaves air pockets in the dough. The pockets fill with steam and expand, creating layers of flaky pastry crust. For the flakiest crust, make sure your ingredients are as cold as possible to prevent the fat from melting before it makes it to the oven....
This flaky pie crust recipe exponentially improved when I started using myKitchenAid 16 cup Food Processor. What takes me 5-7 minutes with a pastry cutter takes 30 seconds with my food processor. This helps prevent the butter from melting because it is faster. ...