pastry dough

A quick and easy rough puff pastry recipe for deliciously crispy, flaky, buttery puff pastry that you can make from scratch in 30 minutes.EASY - This is an EASY version of classic puff pastry. If you&#039;re making this for the first time, read the whole recipe + post first and don&#039;t rush through the process of making this. The dough may require chilling time in between if it&#039;s a very warm day. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. You‌ ‌can‌ ‌access‌ ‌metric‌ ‌weight‌ ‌measurements‌ ‌using‌ ‌the‌ ‌toggle‌ ‌button‌ ‌below‌ ‌the‌ ‌ingredient‌ ‌list.‌ 

Easy Rough Puff Pastry

2.1 oz unsalted butter (grated and frozen)

oz unsalted butter (grated and frozen (weigh the butter after grating it))

12.3 oz AP flour

water

salt

tsp lemon / lime juice ((or white vinegar))

In a bowl, combine the flour, salt and the 60g of butter. With your fingers quickly rub the butter into the flour.

Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.

Add enough water to form a firm dough (that is not tacky or too wet).

Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).

Roll the dough out into a long rectangle (about 6 – 7 inches wide, and 15 – 16 inches long).

Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle.

Fold over the portion without butter, towards the middle.

Then fold over the other end, over the first fold. You completed one fold (while laminating butter).

Turn the dough 90 degrees and roll it out to form another long rectangle (about 5 – 6 inches wide, and 15 – 16 inches long).

Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.

Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.

After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.

Let it rest for at least 2 hours before using. (I prefer to leave it longer, even overnight for best results.)

If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.

This rave-worthy pie showcases perfectly the classic combination of sweet strawberries with tart rhubarb.

Strawberry Rhubarb Pie

rhubarb

strawberry halves

sugar

''minute'' tapioca

unsalted butter

all-purpose flour,

sugar,

unsalted butter (almost 2 sticks), very cold and cut into 1/4-inch cubes

milk

Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third. Flatten into disks. Refrigerate for at least 30 minutes. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.

If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.

Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Seal, trim and crimp the edges. Brush the lattice with milk and sprinkle with a bit of sugar.

Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.

Flaky pastry, blitz pastry, or rough puff - whatever you want to call it, this buttery, flaky, but not quite authentic puff pastry is the perfect homemade substitution for all your pastry delights. It takes a fraction of the time and effort of traditional puff pastry, but with a taste so good you'll be back for more.

Rough Puff Pastry

all-purpose flour, 1 cup

salt,

unsalted butter, 10 TSBP

water, ice cold

Measure flour and salt into the bowl of...

Measure flour and salt into the bowl of a food processor. Pulse twice to combine.

Cut the butter into cubes and place into...

Cut the butter into cubes and place into the food processor. Pulse 25 - 30 times, or until butter is in small chunks and resembles wet sand.

While pulsing an additional 8 - 10 times...

While pulsing an additional 8 - 10 times slowly pour in the water. The dough should still be crumbly, but should start to come together.

Dump the dough out onto a clean work...

Dump the dough out onto a clean work surface and press together until it becomes a dough ball. 

Lightly flour the work surface, then shape the...

Lightly flour the work surface, then shape the dough into a long rectangle. Roll it out into a longer rectangle until it's about 1/2 inch thick. Fold the top 1/3 down towards the middle, then fold the bottom 1/3 up towards the middle to create an envelope type shape. Turn it 90 degrees so that the openings are at the top and bottom. This completes 1 roll out.

Check your work surface and add more flour...

Check your work surface and add more flour if necessary. Roll the dough into a long rectangle again, until it's about 1/2 inch thick. Fold the top 1/3 down towards the middle, then fold the bottom 1/3 up towards the middle to create an envelope type shape. Turn it 90 degrees so that the openings are at the top and bottom. This completes 2 roll outs.

Repeat until you have completed 6 total roll...

Repeat until you have completed 6 total roll outs. *See notes about chilling dough as necessary throughout the process.*

Cover the dough with a damp towel and...

Cover the dough with a damp towel and refrigerate for at least one hour prior to using. **See notes about longer storage times.**

This Easy Tenderflake Pie Crust recipe is light and full of flavour. This recipe was given to me by my Grandmother and is as easy as pie and never fails to be amazing!

Easy Tenderflake Pie Crust

lb Tenderflake Lard (room temperature)

pastry flour

tbsp white vinegar

In a large bowl add 6 cups of pastry flour and 1 lb of Tenderflake lard cut up into cubes.  Sprinkle in 1 tbsp of salt

Using your hands, a pastry cutter or two knives held together cut the lard into the flour until the mixture begins to resemble a lumpy oatmeal texture.  Stop cutting when the flour mixture starts to show pearl size lumps of shortening or slightly larger throughout.  You do not want to blend shortening into flour mixture completely.  These small pieces of fat are what create the flaky crust you are aiming for.

In a medium bowl or measuring cup add 1 cup of cold water, 1 egg and 1 tbsp of white vinegar.  Whisk thoroughly.

Gradually pour the egg mixture into the flour mixture and mix with a fork until the flour mixture forms a dough.  Mix as little as possible and when there is only a little bit of flour mixture left work to press it into the dough working to form a ball.

You will have enough pie dough for two pies top and bottom or 8 mini pies.  Cut dough in half for one pie and form two separate balls of dough.  Wrap tightly in plastic wrap and let chill in the fridge for about 30 minutes before attempting to roll.

To roll the dough lightly flour the surface and/or line the rolling surface with parchment paper.  Dust the top of the dough with a tiny bit more flour and lightly flour your rolling pin.  Just a dusting because you don&#39;t want to add much flour to the dough itself.

Roll the dough out to about a 1/4 inch thickness.  To move the rolled dough to the pie tin gently roll the dough around the rolling pin to lift and then roll out gently over the pie tin.  Gently press the dough into the bottom of the pie tin ensuring that the bottom is tight along the bottom and all sides.  Allow for some dough to hang over the edge of the pie plate.  Then using a knife trim the edge to the edge of the pie plate.

Fill the pie tin with the desired filling up to the rim of the pie plate and maybe a little more like a hill in the centre.

Repeat the rolling process adding a second layer of pie pastry to the top. Trim edges leaving a little extra along  the edge to properly seal or flute.

Seal edges of pie crust with a fork by pressing around all the edges or a pie plate or use both index fingers to pinch the dough while gently pressing down to seal the pie crust with a fluted edge.  Cut slits in the top of the pie crust to allow steam to escape while baking.

In a small bowl add one egg and two tsp of milk and mix. Use a small basting brush to coat the top of the pie and edges and sprinkle with a little sugar.  This step is optional but helps to give the crust a golden colour.

Bake at 400F for 40-50 minutes or until pie crust is lightly browned and the crust looks flaky. If the pie needs more time but is starting to brown too quickly simply drape the top of the pie with a piece of aluminum foil to prevent further browning.

When done remove the pie from oven and let rest for 30 minutes so you don&#x27;t burn your mouth.  The inside of the pie especially a sugary pie will be very hot.

This crust blends sourdough tang with classic ingredients, resulting in a flaky and flavorful base suitable for sweet and savory pies. It offers a unique twist on traditional pie crusts and is made with flour, butter, and sourdough discard.
The recipe makes two sourdough pie crusts suitable for the bottom pie crust and top (for something like apple pie). If you only need a bottom crust (or you're making a galette or crostata), halve all the ingredients.

Flaky Sourdough Pie Crust (Sweet or Savory)

all-purpose flour

granulated sugar

fine sea salt

unsalted butter, cold

ripe sourdough starter discard, 100% hydration

cold water

In a large bowl, whisk together the flour, sugar, and salt. Cut the butter into small cubes. Add the butter and lightly toss to coat with flour. Using a pastry blender or the back of a fork, cut the butter into the flour until the butter is the size of small peas. Add the sourdough starter and water. Stir with a spatula until well combined. The dough should just come together, but add more water, one tablespoon at a time, as needed.

Scrape the dough onto a clean work surface and knead it until it comes together. Form the dough into a disc, then using a bench scraper, divide it directly in half. Form each half into a disc, tightly wrap each in plastic wrap, and refrigerate for 2 hours (or overnight).

To use the crust, remove one disc from the fridge, unwrap it, and place it on a lightly floured work surface. Using a rolling pin, roll the dough out into a round about 12 inches in diameter. Fit to the bottom of a pie dish and repeat for the second disc for the top of the pie crust.

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Easy Rough Puff Pastry

Strawberry Rhubarb Pie

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Flaky Sourdough Pie Crust (Sweet or...

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The most viewed pastry dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Rough Puff Pastry

Strawberry Rhubarb Pie

Rough Puff Pastry

Easy Tenderflake Pie Crust

Flaky Sourdough Pie Crust (Sweet or...

The most viewed pastry dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine