Urban Cottage Life (formerly Life Through the Kitchen Window) is protected by copyright and all rights are reserved. Used the remaining pastry to make an Apple Galette this morning. DIRECTIONS. Before and after mixing of oil dough . Therefore it is baked, very airy and crispy. You don’t need to add egg and vinegar to your pie dough, but it’s something I almost always do. The cookbooks I consulted were full of tricks and additional steps, but I was really trying to make something simple, with just the most necessary elements. But let’s keep it real … that likely won’t happen. Puff pastry made in this manner will however often have a waxy mouthfeel and more bland flavor. Be careful not to over process at this point. It’s easy to increase or decrease the amount of rough puff pastry – just remember the ratio of 3 parts lard, 3 parts butter to 9 parts flour. Description We make it easy to bake delicious pastry recipes. Then unroll the rest of the dough over the pan. And then you’ll be saying, “That was easy as pie!”. Here’s my layperson explanation: if you allow the fat to warm, it will melt into the dough, resulting in a tough crust. In a large bowl combine the flour, baking powder, salt, and brown sugar. Dough will hold together and should be dry enough to handle. Now I make my pastry with all butter as I … May Contain: Milk. Note:You may not be able to find lard that is suitable for baking in your local supermarket. For single crust pie, bake at 425 degrees for 12-15 minutes. Every effort is taken to ensure that the ingredients and nutritional information listed here is accurate, however, data may change from time to time. Finish Method of making the pie Mince and cheese pies Rough puff pastry what is even puff pastry. If I do make it a few hours or a day or so ahead, I let it sit out until it’s still quite cool but more pliable before attempting to roll it. Ready in: 10 Min Category: Pies. Let me know what you think of the crust. Briskly stir the egg and vinegar together in a glass or small dish, and stir lightly into the flour and fat mixture using a fork. Let’s remove the mystery and intimidation from making pie pastry, okay? Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version. When puff pastry dough goes into the oven, the butter melts, preventing the layers of dough from sticking together. Cut the butter and lard into cubes and add them to the flour. But no matter the fat you use, you can make a flavourful crust that flakes up most satisfyingly if you follow the tips below. Chinese puff pastry is very similar to the western puff pastry except for the oil (butter, lard or shortening) is mixed with flour before wrapped with the water dough. I am always going to recommend using puff pastry for a sausage roll. To put the dough into the pie pan, loosely roll the dough about 2/3 of the way onto the rolling pin. The freshly frozen puff pastry is suitable for both sweet and savoury dishes. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Quickly roll the dough from the centre to the outside, rotating it aas you go. Sprinkle the water over the surface of the flour and mix gently by blending the mixture together with a fork. How long to chill that dough? Luckily for me, my favourite bakery cafe, the Black Walnut here in London, makes ahhh-mazing flaky pastries and I doff my hat to them every time I leave with flakes all over my shirt. Make sure the butter and lard are very cold to start. Top Tips for homemade Hot Water Flaky Butter Pastry. I’ve seen ranges from 20 minutes to a couple of hours. How about this one …. Using a pastry cutter or your cool hands, work quickly to cut the fats into the flour, until the mixture forms large crumbs (about the size of peas). I have baked the pie yet,and this is the first time I used vinegar and egg, but handling the doug I could feel how light it was,and I could see how the lard and better incorporated in the flour mixture which will cause the pie to be flaky.. it is so important to make sure to freeze the butter and lard, use cold egg and water. Make the dough: Sift flour onto your work surface (preferably something chilly like granite or marble … The basis of shortcrust pastry is 'half fat-to-flour', of which butter is the most common fat used, with a small amount of ice cold water added at the end to bring the pastry together. Since you’re working with flour, if you overwork the dough you’ll overdevelop the gluten and it will become tough. Cut in the lard and process until the flour and lard is a sandy consistency. Difficulty. Sad to say, it’s hard to find a flaky pie crust in most establishments. Relax! For as long as I can remember, the best part of a classic fruit pie or even a butter tart is the pastry. This simple Flaky Pastry with Butter and Lard and a few tips will put you on the right track to making tasty, flaky pie crusts every time. And speed is of the essence too, to keep things from warming up. Shape each half into a round patty and wrap individually in plastic wrap. Maybe because that’s how Mom did it, and if you ever had a piece of Mom’s pie you wouldn’t want to change things either. When a pinch of the dough holds together, it’s time to pull the dough together into two disks, working quickly and with a light touch. Wrap them up, and get them chilling. Used the remaining pastry to make an Apple Galette this morning. 3) Gently, using a pallet knife, cut the butter and lard into the flour, and a breadcrumb consistency begins to form. The key to making regular puff pastry is to chill the dough every time you roll it out. I hope your pies turn out great! There’s good news and bad news here, though overall it seems the scales tip in lard’s direction. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill in the fridge for 20 mins. One quart flour, three-quarters pound butter or lard, yolks of two eggs, a tea-spoon salt, and a table-spoon powdered sugar; mix with cold or ice-water in a … Add the lard and use your hands to rub the lard into the flour At Koch, the dough consists of 144 layers. In a large bowl combine the flour, baking powder, salt, and brown sugar. Let me know how that works for you! Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. PUFF-PASTE. Traditional puff pastry uses a basic dough recipe that’s made from flour and water. Most of our recipes are easy. Then work quickly to bring the dough together and get it into the fridge to chill before you roll it out. Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. 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