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Baking the perfect, flaky pie crust can seem intimidating, if not near-impossible. However, if you follow these simple steps and tips, you can accomplish a light, flaky crust every time. Yields enough dough for a double crust # == # Step 1 Combine flour and salt in a bowl. Cut in shortening with pastry cutter, knives, or fork until crumbly. # Step 2 Add water gradually, tossing with fork until dough forms a ball. # Step 3 Divide dough in half. One ball should be slightly larger than the other. # Step 4 Lightly flour four sheets of waxed paper. # Step 5 Roll larger ball of dough (top crust) between two of the waxed paper sheets until large enough to fit a 9- or 10-inch pie plate. # Step 6 Roll smaller ball of dough (top crust) between remaining two sheets of waxed paper. # Step 7 Refrigerate both sheets of crust for 20 minutes, or freeze for 5 minutes. == # Step 1 Remove sheets of crust from the refrigerator. # Step 2 Remove bottom sheet of waxed paper from bottom crust. Lay crust into pie plate and gently remove top sheet of paper. # Step 3 Press crust to fit pie plate, removing air bubbles. Pierce bottom several times with fork. Trim excess from edges. # Step 4 Fill crust with filling of choice. # Step 5 Remove bottom sheet of waxed paper from top crust. Drape crust over the filled pie and gently remove top sheet of paper. # Step 6 Pinch edges of bottom and top crust together. Slice steam vents into top crust. # Step 7 Bake pie according to directions and enjoy. # == #* 2 cups all-purpose flour #* 1/2 tsp. salt #* 2/3 cup vegetable shortening #* 4 to 6 tbsp. ice water #* Mixing bowl #* Measuring spoons and cups #* Pastry cutter or knives #* Fork #* Waxed paper #* Rolling pin
Wiki User
∙ 14y ago
Wiki User
∙ 11y agoFlour, water, sugar and yeast is used to make Pizza dough. If you want it more fluffy, add extra yeast and give it more time to rise AFTER shaping the crust before baking it.
Wiki User
∙ 12y agoIf you are making it from scratch the less you knead it and handle it will help in the flakiness
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What happen to a flaky pie dough mixed to much after adding water?
If flaky pie dough is mixed too much after adding water, it can result in the development of too much gluten in the dough. This can make the dough tough and chewy rather than flaky and tender. It is important to mix the dough just enough to bring it together and avoid overworking it.
Where does flaky pastry come from?
Flaky pastry is a french technique that involves making a dough and spreading it out incredibly thin and then putting it in layers.
What is the role of fat in baking?
The fat lumps separate the layers of dough, producing flaky pastry.
Why is there fat in flaky puff pastry?
There is fat in all pastry, it is an essential ingredient. ******************** The fat (butter) is folded into the dough time and time again until there are many, many layers of fat and dough. When baked, the fat melts and produces steam which expands and puffs up the dough which bakes into the flaky shape caused by the steaming butter.
Can you make cinnamon buns using croissant dough?
You could, but they are going to be very flaky, like croissant dough. Bread dough or biscuit dough would work well. Roll out the dough, spread some butter over the surface, sprinkle a mix of cinnamon and sugar over the butter and roll it up into a "jelly roll." Slice in 3/4 inch slices and bake.
Why you have to fold the puff and Danish?
The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.
What is mealies?
Mealy dough has a finer more tender texture than a flaky pie crust. With the fat or oil more evenly distributed in the flour, the strands of gluten present in the dough are shortened. This results in a dough that is very tender.
Why doesn't sweet dough produce a flaky crust?
Because of its composition. Flaky crust uses steam (created from the fats used) for rising and texture, where doughs use yeast for rise, and less fat.
Why do you knead biscuit dough?
Dough of any kind is kneaded to work up gluten, which makes the baked product chewy. Biscuit dough is kneaded very slightly to form a tender biscuit with a crumb that is more flaky than chewy.
Why do you use a dough brake when making danish pastries?
A dough brake is used for pastries or biscuits to bring the gluten past the point where it is elastic. I.e., if you knead the dough long enough, or hard enough, the gluten no longer toughens the dough. "Biscuit Brakes" used to be popular in the American South to make tender, flaky biscuits without having to work quickly without chilled components.
What is mealy dough?
Mealy means a food or dish has a texture similar to cornmeal.
What are the layers of baklava called?
I'm not sure about the different layers having different names, but the pastry dough that is used in making baklava is phyllo. This dough is very, very thin which gives it the nice, flaky end result.
