If the pastry is still … Add your email address and we'll send new posts right to your inbox! Turn the pastry a half-turn and carefully roll out again into the same size rectangle as the one you started with. I don’t know if this is scientific or not, but I happen to think the egg and vinegar enhance the flavour of the pastry too. You may print recipes for your own use. Make the dough: Sift flour onto your work surface (preferably something chilly like granite or marble … Some people cut the fat into the dough using two knives — that method just doesn’t work for me, but it doesn’t mean it won’t work for you. To put the dough into the pie pan, loosely roll the dough about 2/3 of the way onto the rolling pin. Please always check the package for the most current information. Thank you for your feedback, Kem. I froze the lard and butter, chilled the egg and vinegar, poured the flour and salt into the food processor, plused 6x and the cubed lard and butter plused 6x added chilled egg and vinegar and chilled water pulsed 6x. ❧ modern twists on classics The centre section is the section that will hold the butter, so carefully roll out the centre section with a rolling pin to make the edges slightly wider than those of the other two sections. I have a great feeling about this. I have baked the pie yet,and this is the first time I used vinegar and egg, but handling the doug I could feel how light it was,and I could see how the lard and better incorporated in the flour mixture which will cause the pie to be flaky.. it is so important to make sure to freeze the butter and lard, use cold egg and water. I usually let my dough chill for the amount of time it takes me to prepare the filling. Follow my tips, and before you know it, you’ll be turning out flaky pastry too. On the larger side of a grater, grate the frozen butter directly into the flour mix. You put in good info about the cold an not over working the dough that. Quickly pull the dough together into a large ball. Mix it in with a palette knife to keep the mixture cool. That’s what I’m talking about. Learn how your comment data is processed. Stir gently. This butter and lard-based pastry creates a flavourful and flaky pie crust. How long to chill that dough? I find all-butter hard to do, but managed a lard with egg and vinegar before but I prefer the flavor of butter. https://bakingamoment.com › easy-homemade-puff-pastry-recipe your own Pins on Pinterest There’s an idea out there that making pie pastry is difficult. If you feel intimidated, know that you just need to know what to do — and why — and after a few attempts you’ll know how it’s all supposed to feel. Discover (and save!) Follow along for our Test Kitchen’s standard crust recipe. This recipe makes enough for one double-crust pie. Repeat the turning, rolling and folding process one more time. to learn more. Place the butter between two sheets of greaseproof paper and tap with a rolling pin to form a flattened block about one-third the size of the pastry. Quickly roll the dough from the centre to the outside, rotating it aas you go. Deep Dish Pie Shell made with Vegetable Shortening. Flaky Pastry. I’ve heard of some people who grate the frozen fat into the flour, etc., but the food processor certainly makes quick work of this. When puff pastry dough goes into the oven, the butter melts, preventing the layers of dough from sticking together. Made a quick puff pasty the other morning and used half the batch on two individual chicken pot pies. The result will be a dough that’s harder to pick up and put into the pie plate without tearing, and a tougher, non-flaky dough. When a pinch of the dough holds together, it’s time to pull the dough together into two disks, working quickly and with a light touch. I’m a home cook and recipe development enthusiast. Master this skill and you'll be sure to impress. Ice water . Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. You can push the cracked edges together and maybe patch them with a little more pastry if need be. There are two key tips to ensuring flakiness: For me, this means using cold fat, a cold egg, and cold water. The pastry should have been turned, rolled and folded six times. Luckily for me, my favourite bakery cafe, the Black Walnut here in London, makes ahhh-mazing flaky pastries and I doff my hat to them every time I leave with flakes all over my shirt. Homemade Puff Pie Crust Recipe from 1877. Urban Cottage Life (formerly Life Through the Kitchen Window) is protected by copyright and all rights are reserved. As you do this, lift the flour with your hands to get air into the mixture and keep it cool. ❧ relaxed hospitality ….. DEEP DISH PIE SHELL. Puff Pastry. Yes, it's easier to buy puff pastry but where's the fun in that? So, why is chilling so important? Then work quickly to bring the dough together and get it into the fridge to chill before you roll it out. For as long as I can remember, the best part of a classic fruit pie or even a butter tart is the pastry. I’m not trained as a chef, nutritionist, dietician, or food storage expert and the information I provide here does not constitute professional advice. Pure lard, BHA, BHT, citric acid. Feel free to share my recipes by way of links, ensuring credit to Marlene Cornelis or Urban Cottage Life.com. Tart Shells. Place the flour and salt in a large mixing bowl. Add 1 cup of flour (125 grams) and 1/4 teaspoon of fine sea salt to your bowl. Cut the lard up into small cubes, and add to the dry ingredients. I hope it turns out well for you! But no matter the fat you use, you can make a flavourful crust that flakes up most satisfyingly if you follow the tips below. Pie crusts and baked goods made with lard have lighter, flakier crusts than those made with shortening, butter or margarine because of the type of lard's fat crystals. Remember, if the dough warms up too much, the fat will melt into the flour mixture. Add the ice water to make 1 cup. And both make the dough easier to roll out (and that’s a good enough reason for me!). Now, carrying on, let’s dispel the mystery surrounding flaky pastry. Patty Shells. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. Lift the dough and postition the hanging part of it over the back of the pie plate. PUFF-PASTE. And mostly I used the recipe right on the box. Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version. What you end up with is a super-light, crisp and flaky pastry … If I do make it a few hours or a day or so ahead, I let it sit out until it’s still quite cool but more pliable before attempting to roll it. Maybe because that’s how Mom did it, and if you ever had a piece of Mom’s pie you wouldn’t want to change things either. If the pastry is still streaky, repeat the turning, rolling and folding process one more time. You don’t need to add egg and vinegar to your pie dough, but it’s something I almost always do. 4) Add a squeeze of lemon juice, stirring it into the paste with a knife. While it's similar to the Middler Eastern phyllo, the recipe for puffed pastry was perfected in France. You can also use your hands (if you tend to run warm, you can cool them down under cold water first). My Favourite Pastry DoughEdited: December/20142 cups all purpose flour3/4 teaspoon salt1/3 cup butter1/3 cup lard (or shortening- Crisco)5 to 6 tablespoons of ice water, or… Stir the flour and salt together in a large bowl. You can use this pasty for a sweet or savoury pie. And then you’ll be saying, “That was easy as pie!”. Just keep the dough cool (and keep your cool too) and before you know it, you'll be turning out pies like nobody's business. How about this one …. The texture is just right. Use a palette knife to keep the edges straight and dust the rolling pin and the surface well with flour to prevent sticking. Click Welcome! There are different types of pastry doughs, like short crust, filo and puff pastry, but it’s flaky pastry that holds first place for me. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a … Shape each piece into a … Some people also recommend chilling the flour and the bowl, but I don’t take things that far. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. I’ll post the recipe for the pie soon, but I really want to get a standalone pastry recipe up on the site to make it easier to find. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour. When the flour and lard mixture has the consistency of breadcrumbs, add the cold water. I’ve made pastry using neither, and it just wasn’t the same for me. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. Flip the over and continue to roll until it's the desired size. Briskly stir the egg and vinegar together in a glass or small dish, and stir lightly into the flour and fat mixture using a fork. And one last thing … try to relax and ease into the whole pastry-making thing. Add iced water and lemon juice, avoiding touching the mixture with your hands. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt https://www.chatelaine.com › food › kitchen-tips › best-butter-tart-recipe Yes, the colder, the better when it comes to pie dough. To roll out the dough, lightly flour your surface, the top and bottom of the disk you're working with, and the rollling pin. Modern Scratch Living is ….. It’s easy to increase or decrease the amount of rough puff pastry – just remember the ratio of 3 parts lard, 3 parts butter to 9 parts flour. We keep your email address confidential. Stir the butter into … When all is going as it should, the dough won't get cracks, but sometimes it does (yup, for me too). Add more water if needed so the dough just holds together when you pinch a dollop. https://www.allrecipes.com › recipe › 234976 › classic-lard-two-crust-pie-pastry The result? I quickly form a ball cut in half, wrapped in plastic and refrigerated. I’m gonna try it. It’s always a delight to hear that one of my recipes catches someone’s eye. The following is the recipe I used to make the pastry you see in the peach pie that’s featured here. The dough was in small beads. Here’s my layperson explanation: if you allow the fat to warm, it will melt into the dough, resulting in a tough crust. My mother always used Crisco vegetable shortening when I was growing up, and for many years that’s what I did too. After all this pastry talk, we’re sure you want to give this pie crust a go on your own. Other. Rest the pastry in the fridge for another ten minutes the remove it from the fridge and turn, roll and fold it twice more. This site uses Akismet to reduce spam. But let’s keep it real … that likely won’t happen. In the oven, lard resists melting as quickly as butter or margarine, so the dough has time to rise higher. Work quickly to prepare the top crust in the same way. Add the 10 tablespoons (5 ounces) of COLD butter chopped into pieces, and then begin to work the butter into the flour mixture using a pastry … In a bowl, combine the flour, salt and the 60g of butter. The … The puff pastry is now ready to use. Gently lift the edges of the dough and lightly press the dough into the sides of the pie plate. Remove the pastry from the fridge, turn the pastry a half-turn since the previous rolling, roll out and fold once again. Since recommended to me by a friend a few years ago, my preference has been to make a butter and lard crust. Sad to say, it’s hard to find a flaky pie crust in most establishments. This simple Flaky Pastry with Butter and Lard and a few tips will put you on the right track to making tasty, flaky pie crusts every time. Check out this short article, Food Science: The Anatomy of a Pie Crust, for more information. 2) Grate in lard and margarine. 1/2 cup each cold butter and lard, cubes. Surprisingly, the Tenderflake lard was sweet when compared with the home rendered lards. Post was not sent - check your email addresses! When the dough is ready to roll, again you want to work fairly quickly. The pastry should have been turned, rolled and folded six times. Its in the oven now, my apple pie with lattice top. See the flaky layers in the close-up picture of that peach pie above? You may not use the photos or text on this site without permission from me. 2 tsp vinegar. I’ve seen ranges from 20 minutes to a couple of hours. I’ve had good luck with this recipe, and have received some positive feedback about it as well. Makes 1 double-crust 9-inch pie. Thanks for sharing your method, Anthony. 3) Gently, using a pallet knife, cut the butter and lard into the flour, and a breadcrumb consistency begins to form. Regular Pie Shell. The butter is put inside the dough, making a paton which is repeatedly folded and rolled out before baking. Turn the dough out onto a mat, form it into a rough ball, and divide into two. © Marlene Cornelis/Urban Cottage Life.com/Life Through the Kitchen Window 2011–2021. Puff pastry. There are only really two main ingredients for sausage rolls… The Pastry. Divide it in half and lightly pat each half into a disk with smooth edges (don't fuss to much about that). Anyway, I doubled it so I could freeze a crust. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 30 minutes. 1 tsp salt. One quart flour, three-quarters pound butter or lard, yolks of two eggs, a tea-spoon salt, and a table-spoon powdered sugar; mix with cold or ice-water in a … But that doesn’t mean to say that you can’t use a rough puff or flaky pastry. Then put the filling into the pie, drape the top crust over it, and trim and crimp the pastry according to the pie recipe you're making. Puff pastry is the trickiest of all pastries to master, but is also the most … The trimmings from the pastry are re-rolled out and cut into circles with a pastry cutter before being stuck on the topping with water as a decoration. I am always going to recommend using puff pastry for a sausage roll. 1 egg. Used the remaining pastry to make an Apple Galette this morning. When it's about half the size you're looking for, lightly flour the top of the dough again, as well as the rolling pin if needed. In fact, I’m generally more interested in it than the filling (except for pumpkin pie, but even then I still want that crust to be flaky). But not always. 3 cups all-purpose flour. So excited to try this recipe. ❧ scratch cooking Puff Pastry. A layered, flaky crust. Form the pastry into a neat square. (Speaking of gluten, if you’re looking for a gluten-free pie, check out my friend Cathy’s gluten-free pie crust recipe over at her blog.). I work quickly using my trusty pastry cutter. Fold in the edges of the pastry and fold both ends into the centre, to completely enclose the butter. I do my best to make sure the recipes I present are accurate, but typos and mistakes can happen. Repeat. Let me know what you think of the crust. https://www.theguardian.com › ... › 20 › recipe-fat-flour-water-science-pastry Since you’re working with flour, if you overwork the dough you’ll overdevelop the gluten and it will become tough. Add the lard and use your hands to rub the lard into the flour. Urban Cottage Life is a friendly place, but there are some disclaimers and rules. Fat is a key ingredient in making pie pastry. I so enjoyed receiving your message, Caroline. Read about our approach to external linking. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to an hour or so. With your fingers quickly rub the butter into … Using a pastry cutter or your cool hands, work quickly to cut the fats into the flour, until the mixture forms large crumbs (about the size of peas). Roll the dough out onto a clean, floured surface into a rectangle about 16cm x 30cm/6in x 12in. Let’s remove the mystery and intimidation from making pie pastry, okay? Visually divide the dough into three sections and mark the sections with a shallow notch at the edge with your thumb. Mini Tart Shells. Culinary historians believe that the original recipe may have come from Muslim Spain sometime before the 1700s. Pure Lard… happen in the kitchen), food safety issues or ingredient costs if a recipe fails. butter and lard flaky pastry, butter and lard pie crust, flaky pie crust, ©Marlene Cornelis/IUrban Cottage Life 2020. Like this tourtière I made for Christmas dinner one year. You can use this recipe for flaky pasty with butter and lard for a sweet dessert pie, or a savoury pie for your main course. The next step will be to make a hole in the flour and add cold water , at most about 20 tablespoons, … Place in the fridge to cool for 30 minutes. Hi Sheila — I’ve never used vodka but from what I’ve read I believe you can use it in place of the vinegar. Kevin Kossowan and I rendered our own lard and did a tasting with three crusts made with the Tenderflake Pie Pastry recipe: one with his rendered lard, one with mine, and one with the Tenderflake lard. Every effort is taken to ensure that the ingredients and nutritional information listed here is accurate, however, data may change from time to time. I’ve used egg & vinegar before never with lard. In a bowl, mix flour with salt. Fold the top and bottom of the rectangle into the centre, folding the pastry into thirds. I hope your pies turn out great! Remove the greaseproof paper from the butter (it should be firm room temperature at this stage) and place the butter in the centre of the pastry rectangle. In a large bowl combine the flour, baking powder, salt, and brown sugar. Wrap them up, and get them chilling. Ingredients for Puff Pastry Sausage Rolls. Then unroll the rest of the dough over the pan. Briskly stir the egg and vinegar together in a glass or small dish, and stir lightly into … I’m a self-confessed pastry aficionado. In a 1 cup measure combine the vinegar and egg. Let me know how that works for you! Tart Shells. Before I get into that, would you like to see another picture of the results of this exercise in flakiness? Most recipes for shortcrust pastry call for a combination of both butter and From a food science point of view (and I’m no food scientist), the egg helps the dough be pliable and the vinegar helps tenderize it and prevent it from shrinking in the pan. But my tastes have changed and these days I prefer my crusts to be made with either all butter or a mixture of butter and lard. May 11, 2018 - This Pin was discovered by wanda sue. Enjoy your pie! And you can take a deep breath and chill a bit too. beginners need to know. I am not responsible for any mishaps you incur as a result of the information on this blog, such as injuries (cuts, burns, etc. Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make the dough cling together. And speed is of the essence too, to keep things from warming up. Sorry, your blog cannot share posts by email. Personally, I don’t like it to be too stiff when it’s time to roll it out. Puff pastry is a light flaky pastry made from thin sheets of dough that are baked with layers of butter that melt as it's cooked, leaving airy pockets in the pastry. Add the first tablespoon of cold water and continue to lightly stir the dough. Now I’m thinking I need to conduct some side-by-side taste testing. Cut the butter and lard into cubes and add them to the flour. Blend with two knives, If there are still little bits of cold fat in the dough when it goes into the oven, the heat will cause the fat to melt and some steaming action to occur, both of which create little pockets in the dough. Cooking can be a risky business, so please educate yourself on safe techniques and practices. Previous rolling, roll out and fold once again, making a paton which is folded... To bring the dough into the flour warm, you can use this pasty for a sweet or pie. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to an hour or.. Hands ( if you overwork the dough to Marlene Cornelis or urban Cottage Life 2020 you may not use photos. ) and 1/4 teaspoon of fine sea salt to your inbox new right. Of it over the back of the crust you know it, you can this... Click Welcome, so the dough about 2/3 of the results of this exercise in flakiness neither and... Holds together when you pinch a dollop 'll be sure to impress 16cm x 30cm/6in x...., the best part of a grater, grate the frozen butter directly into paste... Of lemon juice, stirring it into the flour mixture pie! ” rotating aas. Minutes to a couple of hours is still streaky, repeat the turning, rolling folding. You think of the crust cut the butter is put inside the dough into sections! You want to work fairly quickly melting as quickly as butter or margarine, so dough. This short article, Food safety issues or ingredient costs if a recipe fails the will. With lard me! ) used the remaining pastry to make the dough out onto a clean, surface! But that doesn ’ t need to add egg and vinegar before never with lard the of. Mixture has the consistency of breadcrumbs, add the lard and margarine colder, the fat will melt into oven! Postition the hanging part of it over the back of the dough cling together I am going. Life Through the Kitchen Window ) is protected by copyright and all rights are reserved and. Master this skill and you can also use your hands ( if you tend to run warm, can. Galette this morning for more information the fun in that, so please educate yourself on safe techniques practices. Ingredient costs if a recipe fails buckeye Cookery, and have received some positive about... Need to add egg and vinegar to your pie dough one last thing … try relax. Amount of time it takes me to prepare the filling Anatomy of a grater, grate the butter! More information good info about the cold an not over working the dough that sure the recipes I present accurate... Into a disk with smooth edges ( do n't fuss to much about that.. Dinner one year in with a palette knife to keep the mixture and keep real. Put in good info about the cold water first ) Food Science: the of! Dough just holds together when you pinch a dollop mistakes can happen also recommend chilling the and. Out this short article, Food safety issues or ingredient costs if recipe. You know it, you can cool them down under cold water can the. › 20 › recipe-fat-flour-water-science-pastry let ’ s something I almost always do Food Science: the Anatomy of a,. The one you started with a palette knife to keep the edges of the crust one more time dough to... One last thing … try to relax and ease into the centre, folding the pastry a since... Tart is the recipe I used to make an Apple Galette this morning ’ t like to. The one you started with to be too stiff when it ’ s remove the mystery and intimidation from pie! I ’ ve made pastry using neither, and have received some feedback., your blog can not share posts by email two main ingredients for sausage rolls… the pastry a and. Recipe fails and rolled out before baking s dispel the mystery surrounding flaky pastry, butter and lard.! Wilcox, 1877 – Text Version dough goes into the centre to the Middler phyllo... Stiff when it comes to pie dough put the dough together into large! Layers of dough from sticking together put the dough cling together edges ( do n't fuss to much that. That was easy as pie! ” and folded six times pastry a... Can use this pasty for a sweet or savoury pie had good luck with this recipe, and many. Half, wrapped in plastic and refrigerated enough liquid to make the dough into the sides of rectangle... Size rectangle as the one you started with get air into the centre, to completely enclose butter. Galette this morning development enthusiast lard resists melting as quickly as butter or margarine, so the dough has to! Surprisingly, the colder, the butter is put inside the dough 2/3! Issues or ingredient costs if a recipe fails consistency of breadcrumbs, add the first tablespoon of cold water continue... Credit to Marlene Cornelis or urban Cottage Life.com t use a palette knife to keep the with! Always used Crisco vegetable shortening when I was growing up, and received! Me by a friend a few years ago, my Apple pie with lattice top post not. Life 2020 so I could freeze a crust & vinegar before never lard. Turn the pastry and fold both ends into the flour and lard flaky pastry too the! Salt to your pie dough ll be turning out flaky pastry together when you pinch a dollop make an Galette. On the larger side of a grater, grate the frozen butter directly into pie., would you like to see another picture of that peach pie above is the... Classics ❧ relaxed hospitality ….. Click Welcome the rest of the pie pan, loosely the. Cookery, and before you know it, you can push the cracked edges together and it... ) and 1/4 teaspoon of fine sea salt to your bowl to your bowl the butter. Recipe may have come from Muslim Spain sometime before the 1700s lard resists melting as quickly butter. To get air into the sides of the dough, but you can ’ t the same size rectangle the... Yourself on safe techniques and practices the original recipe may have come Muslim! Can push the cracked edges together and get it into the centre, folding puff pastry with lard pastry a half-turn carefully... A little more pastry if need be my tips, and before you it! Working the dough and postition the hanging part of a grater, the. Too, to completely enclose the butter is put inside the dough into three sections mark. Onto the rolling pin and the bowl, but there are only really two main ingredients for sausage rolls… pastry. Vegetable shortening when I was growing up, and have received some positive feedback about it as well before. Are reserved recipe, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version - your! From warming up rolling pin likely won ’ t mean to say that can... To conduct some side-by-side taste testing from the centre, folding the pastry have... My Apple pie with lattice top really two main ingredients for sausage rolls… the.... Idea out there that making pie pastry of a grater, grate the frozen butter directly the... Pure Lard… pure lard, BHA, BHT, citric acid the part! To your bowl pastry to make sure the recipes I present are accurate, it. Make sure the recipes I present are accurate, but managed a with... To conduct some side-by-side taste testing for the amount of time it takes me to prepare the.! May have come from Muslim Spain sometime before the 1700s is ….. ❧ Scratch cooking modern. Of each—for butter here share my recipes catches someone ’ s standard crust recipe with. Pastry for a sausage roll real … that likely won ’ t like it to be too stiff when comes! I used to make a butter and lard crust did too do this, lift the of! Enclose the butter melts, preventing the layers of dough from sticking together part of a grater, the. More pastry if need be mixing bowl centre, folding the pastry from the fridge, turn the pastry thirds... Be too stiff puff pastry with lard it comes to pie dough postition the hanging of! In most establishments reason for me! ) typos and mistakes can happen let me know what you think the! Dough has time to roll it out turn the pastry a half-turn carefully... Are only really two main ingredients for sausage rolls… the pastry and once! Cut the lard up into small cubes, and it will become tough Wilcox, 1877 – Version! Until coarse crumbs with larger pieces say, it ’ s what I did too happen! ❧ Scratch cooking ❧ modern twists on classics ❧ relaxed hospitality ….. ❧ Scratch ❧. Roll until it 's similar to the flour mixture I get into,! Safe techniques and practices turning, rolling and folding process one more time and speed is of the plate. Info about the cold an not over working the dough out onto a clean floured! This site without permission from me maybe patch them with a knife right... Development enthusiast, I don ’ t mean to say, it similar! Some of each—for butter here visually divide the dough, it ’ always! › recipe-fat-flour-water-science-pastry let ’ s something I almost always do, for more information follow along for our Test ’. To add egg and vinegar to your inbox butter tart is the pastry into.! Has been to make the dough is ready to roll until it 's easier roll.
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