Best 5 Butter And Shortening Pastry Dough Recipes
In the realm of baking, the art of creating flaky, tender pastries is a skill that captivates both home cooks and professional chefs alike. At the heart of this mastery lies the choice between two culinary stalwarts: butter and shortening. Each imparts its unique characteristics, shaping the texture, flavor, and overall experience of the final creation.
This article delves into the world of butter and shortening pastry dough, presenting a comprehensive guide to help you navigate the nuances of these two techniques. Discover the secrets of achieving perfect lamination, the ideal balance of crispness and tenderness, and the art of creating pastries that melt in your mouth.
From the classic all-butter croissant to the melt-in-your-mouth pie crust, we'll explore a variety of recipes that showcase the versatility of these two fats. Whether you're a seasoned baker seeking to elevate your skills or a novice eager to embark on the pastry-making journey, this article will provide you with the knowledge and inspiration to create delectable treats that will impress your family and friends.
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
PART-BUTTER/PART-SHORTENING EASY PIE DOUGH
Provided by Food Network
Time 35m
Yield two 9-inch pie crusts or one 9-inch double crust
Number Of Ingredients 7
Steps:
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
- In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
BUTTER-AND-SHORTENING PASTRY DOUGH
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield 2 single-crust 9-inch pies
Number Of Ingredients 5
Steps:
- In a food processor, pulse together the flour and salt. Add the shortening and butter and pulse until the mixture resembles coarse meal. With the motor running, pour the water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary. Divide the dough into 2 balls, flatten them into thick disks and place them between waxed-paper sheets. Refrigerate for at least one hour before rolling out.
Nutrition Facts : @context http, Calories 1214, UnsaturatedFat 38 grams, Carbohydrate 119 grams, Fat 74 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 32 grams, Sodium 663 milligrams, Sugar 0 grams, TransFat 6 grams
BUTTER-AND-SHORTENING PASTRY DOUGH
Provided by Molly O'Neill
Categories dessert
Time 1h15m
Yield 2 9-inch pie crusts
Number Of Ingredients 5
Steps:
- In a food processor, pulse the flour and salt. Add the shortening and butter and pulse until mixture resembles coarse meal. With the motor running, pour water through the feed tube and process until the dough begins to pull away from the sides of the bowl, adding no more water than necessary. Divide dough into 2 balls, flatten them into thick disks and place them between sheets of waxed paper. Refrigerate for at least one hour before rolling out.
Nutrition Facts : @context http, Calories 1271, UnsaturatedFat 38 grams, Carbohydrate 131 grams, Fat 75 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 32 grams, Sodium 700 milligrams, Sugar 0 grams, TransFat 6 grams
BUTTER AND SHORTENING PASTRY
I absolutely love this pie crust. It does have a sweeter taste than most so when I am making it for chicken pot pie and other non dessert dishes I lessen the amount of sugar.
Provided by QueenJellyBean
Categories Dessert
Time 20m
Yield 2 crusts, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, salt and sugar in a food processor fitted with steel blade.
- Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.
- Cut butter into the flour mixture with 5 one second pulses.
- Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.
- The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.
- Sprinkle 6 T of ice water over flour mixture.
- Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
- Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.
- Divide dough into 2 balls and flatten each into a 4 inch wide disk.
- Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.
Nutrition Facts : Calories 420.1, Fat 30.4, SaturatedFat 14.2, Cholesterol 45.8, Sodium 294, Carbohydrate 33, Fiber 1.1, Sugar 3.3, Protein 4.2
Tips:
- Choose the Right Butter and Shortening: Opt for unsalted butter to control the saltiness of your pastry and use a good quality all-vegetable shortening that is solid at room temperature.
- Maintain Proper Temperature: Keep butter and shortening cold until ready to use. This will help keep the pastry flaky and prevent it from becoming greasy.
- Work Quickly: Handle the dough as little as possible to avoid activating the gluten in the flour, which can make the pastry tough.
- Chill the Dough: After mixing, chill the pastry dough for at least 30 minutes before rolling and baking. This will help prevent the dough from spreading too much in the oven.
- Roll the Dough Evenly: Roll the dough out evenly to ensure even baking. Rotate the dough quarter-turn after each roll to prevent sticking.
- Avoid Overworking the Dough: Overworking the dough can result in a tough pastry. Work the dough just enough to bring it together and form a cohesive ball.
- Use a Sharp Knife: When cutting the pastry dough, use a sharp knife to make clean cuts. This will help prevent jagged edges and tearing.
Conclusion:
With a little practice, you'll be able to master the art of making butter and shortening pastry dough. Remember to use the right ingredients, maintain proper temperature, work quickly, chill the dough, roll it evenly, avoid overworking it, and use a sharp knife when cutting. By following these tips, you'll create delicious and flaky pastries that will impress your family and friends.
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