Wednesday, January 23, 2013

Flaky Pastry Step-by-Step

Yield: 1 Single 9" Crust

1 Cup All-purpose Unbleached Flour (King Arthur is simply the best)
1/2 tsp. Salt
1/3 cup Spectrum Non-Hydrogenated Shortening or Margarine or chilled olive oil 
3 Tbsp Ice Cold Water

Mix salt and water and place in freezer to keep cold. Measure dry ingredients, cut in Shortening. Add salt water and mix until a ball is formed. Roll out on a lightly floured surface or in between two pieces of waxed paper (or plastic grocery bags)

Mixer Method (Kitchen-Aid mixer)
Mix salt and water and place in freezer to keep cold. Mix flour and shortening on low speed, using flat beater. mix until shortening particles are the size of small peas for a flaky crust or resemble cornmeal for a mealy crust. Add salt water mix to flour-fat mixture. Mix on low speed only until dough will hold together.

This crust can be used as is or can be pre-baked. To pre-bake line the crust with aluminum foil fill with beans and bake for 6 minutes. remove the apparatus, poke a few times with a fork and bake for 2-4 more minutes.

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