![]() ![]() How do you form the pastry dough?Īfter you have cut-in the fat, you need to add the liquid. When you cut the fat into the flour you have more control over the size of the crumb, you won’t melt the fat, and you end up with that nice, flaky pastry you are after. When you use your fingers to rub the fat into the flour you run the risk of heating or melting the butter and you can lose your flakes completely. I find that when using a food processor the fat ends up too small and you end up with a slightly denser crust. My favourite method is the pastry blender. Or you can cut the fat into the flour using two knives, a fork, or a pastry blender. You can use your fingers to rub the fat into the flour. You can use a food processor to blend the fat into the flour. ![]() The cold fat is key to getting those nice flakes. You don’t want the fat to warm up too much. Then you need to cut it into small cubes so that it is easier and faster to work with. There are a few methods to making flaky pastry.Īll methods begin with very cold fat. What are the different pastry making methods? The best part? Whatever you don’t need right away you can freeze and save for the next time you are baking pie. If pie isn’t your thing, it makes enough for 5 dozen tart shells or 10 dozen mini tart shells. Enough for 6 pie crusts, or 3 double pie crust. If you don’t want to use lard (which is animal fat), you can go ahead and use shortening (which is vegetable fat). It uses good old fashioned lard and results in a flaky, tender crust every time. This is a recipe that has been around for a long time, since 1943 in fact. The recipe I use, and my mom uses, and my grandmother used, is the tried and true Tenderflake pie crust recipe, which I’ve included below. I know that there are many recipes out there, and there are plenty that will result in a flaky pie crust. The best flaky pastry starts with the right recipe. If you want to see how flaky this pastry is when baked, check out these old fashioned butter tartsor these lemon coconut tarts. And I’m going to help you, so that you can make a flaky, delicious pastry crust that will leave your family wondering if you purchased it at a fine bakery. Well, I’m here to tell you that it is not nearly as hard as you may think. When you are eating a perfectly scrumptious pie you want a crust that melts in your mouth. I think the thing that most people are worried about is ending up with chewy, tough crust. My grandmother always made her own pastry, and my mom has always made her own as well (except for that one time, and we won’t talk about that!) But it is one of those things that looks scarier than it is. Pastry is one of those things that used to intimidate me. This makes a large batch, so you can use some now and freeze some for later. This is a basic flaky pie and tart pastry that is perfect for any recipe that calls for a pastry crust. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |