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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
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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 best way to make a delicious and flaky puff pastry pie crust?
The best way to make a delicious and flaky puff pastry pie crust is to use cold butter, handle the dough gently, and allow it to rest in the refrigerator before baking.
Is puff pastry the same as phyllo dough?
No, puff pastry and phyllo dough are not the same. Puff pastry is made by layering dough with butter to create a flaky texture, while phyllo dough is made by rolling dough into thin sheets.
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 the best way to achieve a perfectly flaky croissant?
The best way to achieve a perfectly flaky croissant is to use high-quality butter, properly laminate the dough by folding and rolling it multiple times, and allow the dough to rest and chill between each fold to develop layers.
Is filo dough the same as puff pastry?
No, filo dough and puff pastry are not the same. Filo dough is a thin, unleavened dough used in Mediterranean and Middle Eastern cuisine, while puff pastry is a flaky, layered dough that rises when baked, commonly used in pastries and desserts.
Is phyllo dough the same as puff pastry?
No, phyllo dough and puff pastry are not the same. Phyllo dough is a thin, unleavened dough used in Mediterranean and Middle Eastern cuisine, while puff pastry is a flaky, layered dough that rises when baked, commonly used in pastries and desserts.
What is the difference between phyllo dough and puff pastry?
Phyllo dough is a thin, unleavened dough used in Greek and Middle Eastern cuisine, while puff pastry is a flaky, layered dough that rises when baked. The main difference is in the texture and method of preparation.
