Very easy and basic pie dough recipe which can be used to make both sweet and savory versions. This is very good for wet filling without making the pastry soggy. Works good for pastry cream, fruit tarts, lemon curd filling etc. Yields - 1 pound 5 ounce 8 ounce/ 268 grams - Unsalted Butter, Chilled 10.5 ounce/ 315 grams - Pastry / All purpose flour 2 ounce/ 60 ml - Buttermilk/ Water .2 ounce/ 1 teaspoon - Salt .25 ounce/ 7.5 grams - Granulated Sugar .25 ounce/ 1/2 tablespoon/ 1 and 1/2 teaspoon - Vanilla extract (can avoid when doing the savory filling ) 1. Cut butter into medium dice squares. Sift the flour on to mixing bowl with paddle attachment on a stand mixer. 2. Add the butter into the flour and mix low speed until it turns into corn meal consistency (mealy). No too much big chunks of butter. 3. Combine buttermilk/water, salt, sugar, vanilla and mix until combined. 4. Gently add the buttermilk mixture into flour and mix until just combined. Do not over mix. 5. Plastic wrap and refrigerate atleast for 1 hour. 6. When ready to roll out the dough on a lightly floured board to a thickness of 1/4 to 1/2 inches, poke holes in dough to avoid it from rising up and cut into desired shape and line the pan. 7. Blind bake the tarts with weight for about 10 to 15 mins.
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