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                                                                  Shortcrust pastry is the easiest pastry to make. It is a versatile pastry as it can be used for both savory and sweet dishes. Shortcrust pastry is a mixture of flour - usually all purpose/plain flour and a fat, either butter, lard or a mixture of both. These are bound together with either cold water or with egg for a richer pastry.

                                                                  Ingredients
                                                                  • Yes No 7 200g oz all purpose/plain flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 110g oz butter
                                                                  • Yes No 2 tbsp water
                                                                  • This quantity makes 10 oz/300g pastry. Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above. Tip: Use equal quantities of all-purpose flour and cake flour for a lighter pastry. More tips for successful shortcrust pastry. How Much Pastry Do You Need - Use My Pastry Calculator Rich Shortcrust Pastry Recipe
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    food processor

                                                                  Ok we all saw the supposed right? If not read the title again. Yes this means I am not sure it works. I have been told it does by several people. I haven't tried it. Yes it is on the list to try. Yeah yeah.. I will measure the amounts when I make it and put that correction under yield.

                                                                  Ingredients
                                                                  • Yes No 4 cup white flour
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 1/2 cup wheat germ
                                                                  • Yes No 2 tbsp baking powder
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 2 tsp cream of tartar
                                                                  • Mix all ingredients very well.
                                                                  • For every 2 cups mix used add 1/2 cup fat free mayo. NOTE: this may replaces the usual shortening.
                                                                  • Yes they say you can lose the mayo for applesauce, prunes, pureed squash or whatever you prefer.
                                                                  • This recipe may be made with all wheat flour or any combination.
                                                                  • Use like Bisquick.
                                                                  Yields: 1
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    puree
                                                                    Brands:
                                                                  • Yes No
                                                                    Bisquick
                                                                  Ingredients
                                                                  • Yes No 500g organic plain flour
                                                                  • Yes No 100g icing sugar
                                                                  • Yes No 250g good quality butter
                                                                  • Yes No 1 lemon
                                                                  • Yes No large organic eggs
                                                                  • Yes No a splash a splash of milk
                                                                  • This pastry is perfect for making apple and other sweet pies. Even if you’ve never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you’ll be laughing. The one place where you can experiment is with flavouring. If you don’t fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don’t go overboard with any of these flavours!Try to be confident and bring the pastry together as quickly as you can – don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time.Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.Jen from Recipease says - "This is a brilliant lesson where we teach you the basics to get perfect sweet shortcrust pastry each time. We then use seasonal ingredients to create a delicious pie that you finish off and take home to bake and enjoy (the filling will change throughout the year – but the pastry techniques will stay the same). This pastry can then be used for delicious treats like, Christmas mince pies and sweet tarts both large and small".• from Jamie at Home
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mince
                                                                    Equipment:
                                                                  • Yes No
                                                                    sieve
                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup organic all purpose flour
                                                                  • Yes No 1 cup icing sugar
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 large later
                                                                  • Yes No splash milk
                                                                  • Yes No all purpose flour
                                                                  • Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
                                                                  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
                                                                  • Prep Time: 20 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This recipe is an accompaniment for Apple Pie.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 tbsp ice water
                                                                  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
                                                                  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
                                                                  • Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and form into 2 balls, then flatten each into a 5-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This recipe originally accompanied Roasted Butternut Squash and Caramelized Onion Tart.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 1/4 cup tsp salt ice water
                                                                  • Cut butter into pieces. In a food processor blend flour, sugar, and salt until combined. Add butter and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 2 tablespoons of water and pulse just until incorporated. Test mixture by gently squeezing a small handful: If it does not hold together, add enough remaining water, 1 tablespoon at a time, pulsing and testing, until mixture just forms a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, 30 minutes.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Active time: 10 min Start to finish: 1 1/4 hr

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp ice water
                                                                  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter and shortening lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
                                                                  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
                                                                  • Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Pastry Dough
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 tbsp ice water
                                                                  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water (for a single-crust pie) or 5 tablespoons for a double-crust pie evenly over mixture and gently stir with a fork (or pulse) until incorporated.
                                                                  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough. Turn out dough onto a work surface. For a single-crust pie, divide dough into 4 portions; for a double-crust pie, divide dough into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. For a single-crust pie, press into a ball, then flatten into a 5-inch disk. For a double-crust pie, divide dough into 2 pieces, with one slightly larger, then form each into a ball and flatten each into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
                                                                  • Cooks' Note: Pastry dough can be chilled up to 2 days ahead.
                                                                  • Active Time: 20 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp ice water
                                                                  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 2 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
                                                                  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
                                                                  • Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
                                                                  • Cooks' note: Dough can be chilled up to 1 day.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This recipe is used to prepare Herbed Goat Cheese Tart.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp ice water
                                                                  • In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to begin to form a dough.
                                                                  • On a work surface smear dough in 3 or 4 forward motions with heel of hand to make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Pastry Dough
                                                                   1 h 15 m

                                                                  Basic is best when it comes to piecrust. There's no need to fiddle with this multipurpose flaky pastry.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp ice water
                                                                  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
                                                                  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
                                                                  • Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
                                                                  • Wrap dough in plastic wrap and chill until firm, at least 1 hour.
                                                                  • Cooks' notes: · If you're making two desserts that call for this pastry dough, you can make a double batch. · Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.
                                                                  • Active Time: 10 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Pastry Dough
                                                                   1 h 45 m

                                                                  This supple homemade dough rolls beautifully into a solid base and laces into a pretty lattice top.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 7 tbsp ice water
                                                                  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
                                                                  • Drizzle 5 to 6 tablespoon ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If it doesn’t hold together, add more water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
                                                                  • Turn out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one. Press into a ball, then flatten into 2 (5-inch) disks and wrap in plastic wrap. Chill until firm, at least 1 hour.
                                                                  • Cooks’ notes: For a single-crust 9-inch pie or 9-to 11-inch tart, halve this recipe (drizzle in 2 to 3 tablespoons water). Divide dough into 4 portions before smearing; form into 1 disk (not 2).
                                                                  • Dough can be chilled 2 days or frozen, wrapped well, 3 months.
                                                                  • Active Time: 10 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Pastry Dough
                                                                   1 h 15 m

                                                                  There's a reason that we use this recipe time and time againit results in a flaky pastry that we think is simply the best.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 7 tbsp ice water
                                                                  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 7 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
                                                                  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
                                                                  • Turn mixture out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather two thirds of dough together with scraper and press into a ball. Repeat with remaining dough, then flatten each ball into a 5-inch disk. Wrap disks separately in plastic wrap and chill until firm, at least 1 hour.
                                                                  • Cooks' note: Dough can be chilled up to 1 week.
                                                                  • Active Time: 20 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This recipe can be used for Praline Pecan Tarts Can be prepared in 45 minutes or less but requires additional unattended time.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp ice water
                                                                  • In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles meal. Add 2 tablespoons ice water and toss or pulse until water is incorporated. If necessary add enough of remaining ice water to form a dough and form dough into a disk. Lightly dust dough with flour and chill, wrapped in wax paper, 1 hour.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  Pastry Dough
                                                                   1 h 15 m

                                                                  Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp ice water
                                                                  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
                                                                  • Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
                                                                  • Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
                                                                  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
                                                                  • Cooks' note: Dough can be chilled up to 3 days.
                                                                  Yields: 1(9-to 9 1/2 inch) pie or tart shell
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Pastry Dough
                                                                   1 h 15 m

                                                                  Basic is best: When it comes to pie crust, there's no need to fiddle. This simple dough will elevate any of the fillings here.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 7 tbsp ice water
                                                                  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
                                                                  • For a single-crust pie, drizzle 3 tablespoons ice water evenly over mixture. For a double-crust pie, drizzle 5 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated.
                                                                  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
                                                                  • Turn dough out onto a work surface. For a single-crust pie, divide dough into 4 portions; for a double-crust pie, divide dough into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. For a single-crust pie, press into a ball, then flatten into a 5-inch disk. For a double-crust pie, divide dough with one half slightly larger, then form each into a ball and flatten each into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and chill until firm, at least 1 hour.
                                                                  Yields: 9-inch pie
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp ice water
                                                                    To blend by hand:
                                                                  • Cut butter into 1/2-inch cubes.
                                                                  • In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing texture, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
                                                                    To blend in a food processor:
                                                                  • In a food processor pulse together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing 2 or 3 times after each addition until incorporated and testing texture, to give mixture proper texture. (If you overprocess mixture or add too much water, pastry will be tough.)
                                                                    To form dough after blending:
                                                                  • Turn mixture out onto a work surface and divide into 4 portions. With heel of your hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
                                                                  Yields: 24hot cross buns or to make a single-crust 9-inch pie or an 11-inch tart
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Pastry Dough
                                                                   1 h 15 m

                                                                  There is nothing like a homemade piecrust. It's hard to say exactly why it's so amazing—it just is. This classic recipe calls for butter, for flavor, and shortening, for flakiness. Once you get the hang of it, you'll find that people will walk over hot coals for a piece of your pie.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 tbsp ice water
                                                                  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 4 tablespoons ice water evenly over mixture (in a bowl) and gently stir with a fork until incorporated.
                                                                  • Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
                                                                  • Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together, with a pastry scraper if you have one, and press into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
                                                                  Yields: 1(9-inch) single-crust pie
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Pastry Dough
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp ice water
                                                                    To blend by hand:
                                                                  • Cut butter into 1/2-inch cubes.
                                                                  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal, with rest in small (roughly pea-size) lumps. Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated.
                                                                    To blend in a food processor:
                                                                  • Pulse together flour, butter, shortening, and salt in a food processor until most of mixture resembles coarse meal, with rest in small (roughly pea-size) lumps. Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.
                                                                    Test mixture:
                                                                  • Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing). (If you overwork mixture or add too much water, pastry will be tough.)
                                                                    Form dough:
                                                                  • Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
                                                                  • Cooks' note: Dough can be chilled up to 1 day.
                                                                  Yields: 9-inch pie or a 10- to 11-inch tart
                                                                  • Active Time: 10 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This recipe goes with Four-Meals-in-One Quiche

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 4 tbsp ice water
                                                                  • In the bowl of a food processor or a large mixing bowl, combine the flour and salt. Add the butter and shortening and pulse, or use your fingertips to mix until the dough is crumbly and pea-sized clumps form. Add the water, 1 tablespoon at a time, until the dough comes together in a ball. Wrap in plastic and refrigerate for at least 30 minutes.
                                                                  • On a lightly floured surface, using a rolling pin, roll the dough out 1/4 inch thick. Transfer to an 8- or 9-inch pie plate. Cover with plastic wrap and refrigerate for at least 30 minutes.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    rolling pin
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  If you use Bisquick and run out, this is a good clone.

                                                                  Ingredients
                                                                  • Yes No 8 cup all purpose flour
                                                                  • Yes No 1 1/4 cup non-fat powdered milk
                                                                  • Yes No 1/4 cup baking powder
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 cup vegetable shortening
                                                                  • Combine flour, milk, baking powder, and salt in a very large bowl.
                                                                  • Cut in shortening until it resembles coarse cornmeal.
                                                                  • Store in tightly closed covered container in a cool place.
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  This recipe can be prepared in 45 minutes or less.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 1/2 tbsp ice water
                                                                  • Cut butter into 1/2-inch cubes. In a bowl with your fingertips or a pastry blender blend together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture, stirring gently with a fork until incorporated, and gently form mixture into a ball. Turn mixture out onto a floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This dough can be used to prepare Tomato and Onion Tart. May be prepared in 45 minutes or less but requires additional unattended time.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 6 tbsp ice water
                                                                  • In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  An all-butter pastry dough is easy to handle. It's a little less flaky than a dough made with a blend of butter and shortening, but you'll love the end resultit tastes marvelous.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 tbsp ice water
                                                                  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
                                                                  • Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
                                                                  • Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
                                                                  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
                                                                  • Cooks' note:. Dough can be chilled up to 3 days.
                                                                  • Active Time: 10 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny bits of work divided up over time. This recipe is an accompaniment for Beef and Guinness Pies.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 stick unsalted butter, frozen
                                                                  • Yes No 5 tbsp ice water
                                                                  • Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
                                                                  • Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
                                                                  • Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)
                                                                  • Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)
                                                                  • Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.
                                                                  • Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.
                                                                  Yields: 1lb
                                                                  • Active Time: 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    metal bowl
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3/4 cup lard
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 4 tbsp water
                                                                  • In a mixing bowl, combine the flour and salt. Mix well. Add the butter and the lard and mix until the mixture resembles coarse crumbs. Add the egg and the water and let sit for 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough, on a floured surface, into a rectangle 25 to 20 inches in diameter and 1/8-inch thick. Gently fold the dough in half and then in half again so that you can lift it without tearing it, and unfold into a 12 by 3 1/2 by 2 1/2-inch earthenware terrine mold
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mold
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    mold
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This shortening based pastry dough is a home-style recipe that’s popular in Canada. The addition of vinegar is the secret to keeping it tender and flaky. Cooks note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being “processed” by your body heat.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No ½ tsp salt
                                                                  • Yes No 2/3 cup vegetable shortening
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 5 tbsp milk
                                                                  • In a small bowl, mix together the flour, salt, and sugar. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the shortening into the flour until it resembled coarse sand with a few pea-sized pieces of shortening still visible. Sprinkle the vinegar evenly over the mixture and toss gently a few times. Add the milk and stir just until it forms a ball that holds together.
                                                                  • Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
                                                                  • For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.
                                                                  • Makes enough dough for 2 single crust recipes or 1 double crust recipe.
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    freezer
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No ½ cup vegetable shortening
                                                                  • Yes No 3 tbsp water
                                                                  • Mix the flour and salt in a bowl. Cut in the shortening with a pastry blender or two knives.
                                                                  • Mix lightly only until the mixture resembles coarse meal and some of the shortening remains the size of very tiny peas; the texture will not be uniform but will contain crumbs and small bits and pieces.
                                                                  • Sprinkle the water over the flour mixture 1 tablespoon at a time and mix lightly with a fork, using only enough water so the dough will hold together. Press the dough together into a ball.
                                                                  • If there are dry places that don’t adhere, sprinkle a little more water over them.
                                                                  Yields: 1single crust (for a 9-inch pie)
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    fork

                                                                  A tart crust, unlike a pie crust, needs to be able to stand on its own outside of a pan. This rich and buttery crust will enhance your tart pastries.

                                                                  Ingredients
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No ¼ cup sugar, granulated
                                                                  • Yes No ½ tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No two 8 inch, 20 centimeter metal tart pans
                                                                  • In a food processor fitted with metal blade, pulse flour, sugar and salt until combined, about 5 times. Remove lid and distribute butter evenly over top. Cover and pulse until mixture resembles coarse crumbs, about 20 times.
                                                                  • In a container with a pouring spout, mix together egg yolks and cold water. With motor running, slowly pour mixture through the feed tube in a steady stream until dough begins to gather. Do not overprocess or let a ball form. The dough will be somewhat crumbly at this point. Transfer dough to a board and press lightly with palm of your hand to warm up. It is now ready to press out into tart pans, if desired.
                                                                  • Press half of the dough evenly into sides and bottoms of each pan. Trim excess dough from top.
                                                                  • Fill and bake according to recipe directions.
                                                                  • Variation
                                                                  • Savory Buttery Tart Pastry: You can make a savory tart shell by omitting the sugar and adding 1.4 cup (50 mL) additional all-purpose flour.
                                                                  Yields: 2tart shells
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    pan

                                                                  Try a rich chocolate crust instead of a regular flaky crust. It will enhance any berry or pumpkin-type pie.

                                                                  Ingredients
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No 2 tbsp unsweetened dutch process cocoa powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No ½ cup vegetable shortening
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No blending fork
                                                                  • In a large bowl, using a blending fork, blend together flour, cocoa, sugar and salt. Add shortening and blend until dough resembles coarse crumbs.
                                                                  • Add ice water, by spoonfuls, while tossing mixture with fork. Add only enough water to make dough stick together. Press dough into a ball. Flatten into a disk and wrap with plastic wrap. Refrigerate until firm enough to roll out for your pie, about 20 minutes.
                                                                  • Fill and bake according to recipe directions.
                                                                  Yields: 19-inch (23 cm) single-crust pie
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Use this crust for pies with fall flavors. The rich hazelnut taste amplifies the filling of the pie tenfold.

                                                                  Ingredients
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No ¼ cup hazelnut flour
                                                                  • Yes No ½ cup unsalted butter
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No blending fork
                                                                  • In a large bowl, with a blending fork, blend together flour and hazelnuts. Add butter and blend until mixture resembles coarse crumbs.
                                                                  • Add ice water, by spoonfuls, while tossing mixture with a fork. Add only enough water to make dough stick together. Press dough into a ball. Flatten into a disk and wrap with plastic wrap. Refrigerate until firm enough to roll out for your pie, about 20 minutes.
                                                                  • Fill and bake according to recipe directions.
                                                                  Yields: 19-inch (23 cm) single-crust pie
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  From Nick Malgieri's book Bake!. This is a companion recipe to

                                                                  Ingredients
                                                                  • Yes No 3 1/2 tsp active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 3 cup unbleached all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 12 oz unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Whisk yeast into water.
                                                                  • Wait 1-2 minutes, then whisk again.
                                                                  • Whisk in milk.
                                                                  • Combine flour, sugar and salt in food processor and pulse to mix.
                                                                  • Cut 4 tablespoons butter into thin slices and add to processor.
                                                                  • Pulse to a fine texture, but do not allow to become pasty.
                                                                  • Cut remaining butter into 1/2 inch cubes and add to processor.
                                                                  • Pulse exactly twice, for 1 second each time.
                                                                  • Remove dough from processor and place in mixing bowl.
                                                                  • Whisk eggs into yeast mixture and add to bowl.
                                                                  • Position a rubber spatula so its blade is flat and parallel with the bottom of the bowl.
                                                                  • Repeatedly dig spatula down to the bottom of the bowl, while turning bowl.
                                                                  • Repeat until dough comes together. Dough will be soft and sticky.
                                                                  • Press plastic wrap against surface of dough and refrigerate 1-2 hours.
                                                                  • Scrape chilled dough onto a floured surface and sprinkle flour over the top of the dough.
                                                                  • Press dough into a rectangle about twice as long as it is wide.
                                                                  • Starting at the narrow edge farthest from you, firmly press dough with a rolling pin in parallel strokes close to each other.
                                                                  • If there are sticky pieces of butter on the surface of the dough, seal them with a pinch of flour.
                                                                  • Clean off anything stuck to the rolling pin before continuing.
                                                                  • Repeat pressing motion from the close to the farther narrow end of dough.
                                                                  • Press once in the width. You should now have a 1/2 inch thick rectangle.
                                                                  • Sprinkle flour under and on top of dough.
                                                                  • Roll away back in length, and once in the width, without rolling over ends, to make a rectangle 18 inches long and 8 inches wide.
                                                                  • Fold the two narrow ends in toward the middle, leaving a 1 inch space in the center.
                                                                  • Fold top to bottom to form 4 layers.
                                                                  • Reposition dough so folded edge is on your left.
                                                                  • Repeat rolling and folding procedure.
                                                                  • Wrap in plastic and refrigerate a minimum of 2 hours and a maximum of 12 hours before using.
                                                                  • Use in the Danish pastry recipe of your choice.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 2 ½
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rolling pin
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  A very versatile and rich Danish dough. Can be used with almost any filling and formed in any way imaginable including cinnamon rolls.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 oz active dry yeast
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp vanilla
                                                                  • Yes No 7 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 lb unsalted butter, soft
                                                                  • Warm milk to 110 degrees.
                                                                  • Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
                                                                  • Add eggs and vanilla, whisk until just mixed.
                                                                  • Put dry ingredients in food processor and pulse to mix.
                                                                  • Add 3 Tbl of the butter, pulse until butter is well incorporated.
                                                                  • Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
                                                                  • Don't overknead.
                                                                  • Dough should be slightly wet.
                                                                  • Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
                                                                  • Roll dough on lightly floured work surface into a 26x13 inch rectangle.
                                                                  • Position so that short side is closest to you.
                                                                  • Butter should be soft enough to spread, but not so soft that it is melting.
                                                                  • Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
                                                                  • Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
                                                                  • Crimp short edges and seam with your fingers to seal in butter.
                                                                  • Turn dough so that crimped edge is to your right.
                                                                  • Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
                                                                  • Brush off excess flour.
                                                                  • Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
                                                                  • Place on sheetpan, cover and refrigerate for 45 minutes.
                                                                  • Repeat this process 3 more times refrigerating for 30 minutes between each turn.
                                                                  • when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
                                                                  • At this point dough can be refrigerated for 2 days or frozen for 2 weeks.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 2
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    dough hook
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerator

                                                                  Source: "Baking with Julia" This is an adopted recipe and I will make it and submit revisions if needed.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 1/2 tsp active dry yeast
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup unbleached flour
                                                                  • Yes No 8 oz unsalted butter
                                                                  • Pour water into a large bowl, sprinkle over yeast and let soften for a minute.
                                                                  • Add milk, egg, sugar and salt.
                                                                  • Whisk to mix.
                                                                  • Set aside.
                                                                  • Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
                                                                  • Empty contents of food processor into the bowl with the yeast mixture.
                                                                  • Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
                                                                  • Butter must remain in discrete pieces.
                                                                  • Cover bowl and refrigerate overnight (or up to 4 days).
                                                                  • Lightly flour work surface, turn the dough out and lightly flour the dough.
                                                                  • Pat into a rough square.
                                                                  • Note: If at anytime the dough becomes too soft, cover with plastic and chill.
                                                                  • Roll out to 16" x 16".
                                                                  • Fold in thirds like a business letter and turn so that the closed fold is on your left.
                                                                  • Roll again to 10" x 24".
                                                                  • Fold in thirds again, turn so the closed fold is on your left.
                                                                  • Roll into a 20" x 20" square.
                                                                  • Fold the square in thirds and turn so that the closed fold is on your left.
                                                                  • Roll into a 10" x 20' rectangle, fold in thirds again.
                                                                  • Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
                                                                  • Dough can be frozen for 1 month.
                                                                  • Thaw in refrigerator overnight.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 2
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    refrigerator
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This pastry dough is pliant and easy to work with. Even pastry phobes should not have any problems rolling it out.

                                                                  Ingredients
                                                                  • Yes No cup unbleached all purpose flour
                                                                  • Yes No ½ cup unsalted butter
                                                                  • Yes No ¼ tsp sea salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • If making by hand: Using 2 table knives or a pastry cutter, combine the flour, butter, and salt in a large bowl, cutting the mixture together until it resembles small peas. Work in the eggs until the pieces of dough begin to adhere. Sprinkle the lemon juice over the dough and work only until the dough comes together.
                                                                  • If using a food processor: Combine the flour, butter, and salt in the work bowl of the food processor and pulse briefly until combined. Add the eggs and the lemon juice and pulse just until a ball of dough begins to form, less than 10 seconds.
                                                                  • Turn the dough onto a lightly floured work surface. Gently pat the dough into a disk. Do not knead or overmix. Wrap the disk tightly in plastic wrap and refrigerate until needed.
                                                                  • Variation: To make Savory Pastry Dough with White Wine, substitute 4 to 5 tablespoons dry white wine for the lemon juice.
                                                                  Yields: 2-crust 9- to 10-inch round torte or a 9-by-13-inch rectangular torte
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3 tbsp ice water
                                                                  • Whisk together flour and salt in a large bowl. Blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
                                                                  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
                                                                  • Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
                                                                  • Cooks' note: Dough can be chilled up to 1 day.
                                                                  Yields: 9- to 10-inch single-crust pie
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    bench scraper
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This dough is similar to both brioche aud croissant doughs, and is actually a combination of the two. The recipe is freely adapted from Wiener Süss-speisen. (Viennese Sweets) by Eduard Mayer.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 5 tsp active dry yeast
                                                                  • Yes No cup unbleached all purpose flour
                                                                  • Yes No ½ cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No ½ tsp cinnamon, ground
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/3 cup unbleached all purpose flour
                                                                  • Yes No 14 oz unsalted butter
                                                                  • For the dough, in a small saucepan over a low flame, heat the milk just until it feels warm, about 110 degrees. Pour it into a small bowl, and whisk in the yeast. Set aside.
                                                                  • Place the dry ingredients in the bowl of a food processor fitted with a metal blade; pulse several times just to combine. Add the 4 tablespoons of butter and pulse 6 or 8 times, until the butter is absorbed and the mixture looks powdery. Add the eggs and yeast mixture and continue to pulse until the dough forms into a ball. If the dough refuses to form a ball, add up to 3 tablespoons of flour, a tablespoon at a time, pulsing once or twice after each addition.
                                                                  • To mix by hand, combine the dry ingredients in a bowl and stir well to mix. Rub in the butter by hand, being careful to leave the mixture cool and powdery. Beat the eggs into the yeast mixture and add to the bowl. Stir vigorously with a rubber spatula until the dough forms.
                                                                  • Cover the bowl with plastic wrap and allow the dough to rest for 5 minutes. Turn the dough out onto a floured surface (you may need the help of a scraper) and fold the dough over on itself 6 or 8 times. Sprinkle with up to 3 tablespoons more flour if the dough is very soft. Wrap the dough in plastic wrap and refrigerate for from 1 to 8 hours.
                                                                  • To prepare the butter layer to be incorporated into the dough, scatter the flour on the work surface. Remove the butter from the refrigerator, unwrap it, and roll the butter in the flour to coat it. Pound the butter with a rolling pin, gently at first. Turn it often to keep it coated with flour. The butter should become soft and malleable, but not begin to melt. Press the butter occasionally with your fingertip to check its consistency—it should be cool and pliable. Flouring your hands with any flour left on the work surface (or up to 1 tablespoon additional flour), quickly knead the butter into a solid mass and set it aside for a moment. If the room is warm, refrigerate the butter.
                                                                  • Scrape off any bits of butter stuck to the work surface and flour it lightly. Remove the dough from the refrigerator and turn the dough out in one piece onto the surface using a rubber spatula. Make sure the dough does not fold over onto itself or it may become too elastic to roll. Lightly flour the top of the dough and, using the palm of one hand, press and pull it into a 6 × 12-inch rectangle.
                                                                  • Divide the softened butter into 8 fairly equal-sized pieces and press each quickly between the palms of your hands to flatten it. Distribute the flattened pieces of butter in a 6 × 9-inch rectangle over the bottom two thirds of the dough.
                                                                  • Fold the top (unbuttered) third of the dough down over the middle (buttered) third. Then fold the bottom (buttered) third up over the other layers to make a 5-layered package of dough and butter.
                                                                  • Position the dough on the work surface so that the fold is on your left. Lightly flour the work surface and dough and, with a rolling pin, press a series of horizontal lines in the dough to flatten it gently. You don’t want the butter to squeeze out the sides or the dough to become thinner at the edges, so when the dough is approximately ½ inch thick, roll it, without rolling over the edges, to make a 12 × 24-inch rectangle. Fold the two narrow ends of the dough to within ¼ inch of the middle, leaving a ½-inch space between their ends. Fold over again at the space to make 4 layers.
                                                                  • Repeat step 8. Loosely wrap the dough in plastic wrap, then slide it into a large plastic bag, to allow room for it to expand.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 3pounds dough
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    rolling pin
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    plastic bag

                                                                  This is an easy crust recipe to throw together quickly, without the need to cut in butter or chill any of the ingredients. In fact, it’s a one-bowl wonder. This is perfect recipe to use with a pie press, although you might need to add a touch more liquid to press properly.

                                                                  Ingredients
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No ½ cup vegetable oil
                                                                  • Yes No 4 tbsp soy milk
                                                                  • Yes No two 9 inch, 23 centimeter pie plates, greased
                                                                  • In a large bowl, mix together flour, sugar and salt. Add oil and 4 tbsp (60 mL) orange juice, stirring with a fork until flour is evenly moistened. If mixture is still too dry to work with your hands, add 1 to 2 tbsp (15 to 25 mL) more orange juice until moist clumps form. Divide dough in half.
                                                                  • With your hands, press half of the dough evenly on the bottom and up the side of each pie plate. With the tines of a fork, score the edge of pastry.
                                                                  • Fill and bake according to recipe directions (see Notes).
                                                                  Yields: 29-inch (23 cm) single-crust pies
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 8 oz unsalted butter
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Put the flour and salt in a 3-quart bowl, and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough as recipe directs. Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days. The dough can be frozen for up to 1 month.month.
                                                                  • Prep Time: 4 hours 5 minutes
                                                                  • Total Time: 4 hours 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    fork

                                                                  Use this recipe to prepare Brandied Date and Walnut Pie, Pineapple, Apricot and Cranberry Lattice-Crust Pie, Spiced Pear and Raisin Pie, Toasted Almond Cream Pie with Boysenberry Topping, Apple and Tart Cherry Pie and Honey-Pecan Pumkin Pie.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 cup frozen vegetable shortening
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp ice water
                                                                  • Blend first 4 ingredients in processor 10 seconds. Add shortening; process just until very coarse meal forms. Beat egg with 2 tablespoons water; add to processor. Blend until large moist clumps form, adding more water if dry. Gather dough into ball; divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
                                                                  Yields: 2crusts
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll

                                                                  This butter based pastry dough is a recipe that’s popular in France. Use it to make both sweet and savory pies and tarts. Cooks note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being “processed” by your body heat.

                                                                  Ingredients
                                                                  • Yes No 2 ½ cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/3 cup water
                                                                  • In a small bowl, mix together the flour and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a ball that holds together.
                                                                  • Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
                                                                  • For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.
                                                                  • Makes enough dough for 2 single crust recipes or 1 double crust recipe.
                                                                  Cuisine:YesNofrench
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    freezer
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This versatile pastry dough can be used in profiteroles, éclairs, and religieuses.

                                                                  Ingredients
                                                                  • Yes No ½ cup butter
                                                                  • Yes No 1 cup water
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 4 egg
                                                                  • In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.
                                                                  • Makes enough dough for 8 medium-sized pastries.
                                                                  Cuisine:YesNofrench
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan

                                                                  This almond based pastry dough is a recipe that’s popular in France. It’s sweet, sandy texture is perfect for making custard and berry tarts. Cooks note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being “processed” by your body heat.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 ¼ cup powdered sugar
                                                                  • Yes No ½ cup finely ground almonds
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 egg
                                                                  • In a small bowl, mix together the flour, sugar, almonds, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Stir the egg into the mixture and toss gently a few times, just until it forms a ball that holds together.
                                                                  • Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
                                                                  • For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.
                                                                  • Makes enough dough for 2 single crust recipes or 1 double crust recipe.
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    freezer
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  This butter based pastry dough is a recipe that’s popular in France. It’s slightly sweet flavor complements dessert pies and tarts. Cooks note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being “processed” by your body heat.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 7 tbsp butter
                                                                  • Yes No 3 tbsp water
                                                                  • In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.
                                                                  • Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
                                                                  • For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.
                                                                  • Makes enough dough for 1 single crust recipe.
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    freezer
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Here is a classic recipe that will suit all of your pie-making needs. Once you master making the dough by hand, try the food processor version and in less than 5 minutes you can have a flaky pie crust.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup cake flour
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No blending fork
                                                                  • Hand Method
                                                                  • In a large bowl, using a blending fork, blend together cake flour, all-purpose flour, sugar, and salt. Add butter and blend until mixture resembles coarse crumbs.
                                                                  • Add ice water, by spoonfuls, while tossing mixture with fork. Add only enough water to make dough stick together. Press dough into a ball.
                                                                  • Flatten into a disk and wrap with plastic wrap. Refrigerate until firm enough to roll out for your pie, for about 20 minutes. Fill and bake according to recipe directions.
                                                                  • Food Processor Method
                                                                  • In a food processor fitted with metal blade, process cake and all-purpose flours, sugar and salt until combined, about 10 seconds. Remove lid and distribute butter evenly over top. Cover and pulse until mixture resembles coarse crumbs, about 20 times. Place water in a container with a pouring spout and, with motor running, slowly pour through the feed tube in a steady stream just until dough begins to gather. You may not use all the water, which is fine.
                                                                  • Turn out dough onto a clean surface and gather into a ball. Proceed with Step 3 above.
                                                                  • Variations:
                                                                  • Flaky Pie Pastry Dough:
                                                                  • Replace butter with cold vegetable shortening. You can double this recipe for a double-crust pie. Just be careful when you add the water as you will not need twice, as much as single-crust recipe.
                                                                  Yields: 19-inch (23 cm) single-crust pie
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No ¾ tsp salt
                                                                  • Yes No ½ cup vegetable shortening
                                                                  • Yes No 3 tbsp water
                                                                  • Sift together the flour and salt into a mixing bowl. Work the shortening into the flour with your fingertips or a pastry blender, until the mixture is the consistency of coarse meal. Add the water, 1 tablespoon at a time, and mix with a fork after each addition. Dough should not be wet, but just moist enough to hold together. Form the dough into a ball. Wrap and refrigerate for at least 15 to 30 minutes before rolling.
                                                                  Yields: 1single-crust 9-inch pie
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    fork

                                                                  This makes a great all-purpose flaky pastry, perfect for filling with luscious summer fruit. It’s an old-school recipe, probably similar to the one that your grandmother made. The pastry dough is great for filled pies and prebaked crusts, especially if you want to eliminate dairy from the dessert.

                                                                  Ingredients
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No ½ cup vegetable shortening
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 9 inch pie plate, greased
                                                                  • In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.
                                                                  • Add 3 tbsp (45 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it’s moist enough to hold together. If dough is too dry, add 1 to 2 tbsp (15 to 25 mL) more ice water as needed. Remove blade and gather dough into a ball, flattening into a disk. Wrap in plastic wrap and refrigerate for 15 to 20 minutes.
                                                                  Yields: 19-inch (23 cm) single-crust pie
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    food processor
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Scroll down the page for more cereal bars and cookies.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/4 packed cup brown sugar
                                                                  • Yes No 1/2 tsp vanilla
                                                                  • Yes No 1 cup Bisquick Baking Mix
                                                                  • Yes No 1/2 cup chopped tree nut
                                                                  • Yes No 1/2 cup shredded coconut meat
                                                                  • Yes No 1 cup wheaties
                                                                  • Heat oven to 350 degrees. Grease a 9-inch square pan. Blend thoroughly eggs, brown sugar, vanilla, Bisquick. Mix in nuts, coconut. Fold in Wheaties. Spread in pan. Bake 30 to 35 minutes. Cut coconut squares in 2-inch squares while warm. Makes 16 coconut squares. Note from D: I'd probably add some chocolate chips! Related Recipes Peanut Butter Crispy Rice Bars Date Porcupine Cookies Granola Bars with Chocolate Chips Peanut Butter Crunchies Chocolate Chip Oatmeal Cookies Oatmeal Crinkle Cookies Coconut Cookies Recipe Chocolate Coconut Macaroon Cookies Date Coconut Cookies Coconut Oatmeal Cookies Coconut Macaroon Cookies Coconut Macaroon Cookies II Chocolate Macaroon Cookies Ambrosia Cookies Coconut Cookies Coconut Ball Cookies Graham Coconut Squares
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Bisquick
                                                                  • Yes No
                                                                    Wheaties
                                                                  • Yes No
                                                                    Crunchies
                                                                  Ingredients
                                                                  • Yes No 2 cup bisquick mix
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tart green apple
                                                                  • Yes No 1/3 cup bisquick mix
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 4 tbsp butter
                                                                  • Preheat oven to 400 degrees F.
                                                                  • Grease 8" square pan or 9" round pan. Mix cake ingredients. Spread cake batter in pan. Insert apple slices into the batter evenly throughout the cake.
                                                                  • Mix the topping ingredients of Bisquick, brown sugar and cinnamon. Spread topping mix over top of batter in pan. Add slices of butter all over the top.
                                                                  • Bake 20 minutes or until golden brown, testing with a toothpick.
                                                                  • Yield: Serves 4.
                                                                  Yields: 4.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Bisquick

                                                                  I make a big batch of this for when I need to make a pastry quickly. It stores well and for a long time.—Katie Koziolek, Hartland, Minnesota

                                                                  Ingredients
                                                                  • Yes No 6 cup all purpose flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 1/3 cup vegetable shortening
                                                                  • In a large bowl, combine flour and salt. Cut in half of the shortening until the mixture resembles coarse crumbs. Cut in remaining shortening. Place in an airtight container and store in the refrigerator for up to 6 weeks.
                                                                  • Basic Pastry Mix may be used to prepare the following recipes (also found in Recipe Finder): To Make Pie Pastry, Spicy Pastry and Chocolate Pastry. Yield: 8 cups.
                                                                  Yields: 51servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator

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