Best 3 Butter Pastry Dough Recipes
Indulge in the art of French pastry with our curated collection of butter pastry dough recipes. Discover the secrets to creating the perfect foundation for your favorite baked goods. From the classic croissants and pain au chocolat to the delectable puff pastry and pâte feuilletée, our recipes offer a range of techniques and flavors to suit every palate. Learn how to master the laminating process, creating those delicate layers that give these pastries their signature flakiness and richness. Whether you're a seasoned baker or just starting your pastry journey, our recipes provide clear instructions and helpful tips to guide you every step of the way. Prepare to impress your friends and family with these delightful creations that are sure to become your go-to treats for any occasion.
**Highlight recipes:**
1. **Classic Croissant Dough:** Create authentic French croissants with our step-by-step guide that ensures flaky layers and a buttery flavor.
2. **Pain Au Chocolat Dough:** Elevate your breakfast routine with our pain au chocolat dough, filled with decadent chocolate for a perfect morning indulgence.
3. **Puff Pastry Dough:** Master the art of puff pastry with our detailed recipe, perfect for creating light and airy pastries like éclairs and mille-feuilles.
4. **Pâte Feuilletée Dough:** Experience the versatility of pâte feuilletée, a versatile dough used in both sweet and savory pastries like tarts, pies, and turnovers.
5. **Rough Puff Pastry Dough:** Discover the simplified approach of rough puff pastry, a quicker alternative that still delivers delicious results.
6. **Whole Wheat Puff Pastry Dough:** Enjoy a healthier twist with our whole wheat puff pastry dough, providing a nutritious and flavorful option.
7. **Vegan Puff Pastry Dough:** Cater to dietary preferences with our vegan puff pastry dough, made with plant-based ingredients for a guilt-free indulgence.
DELUXE BUTTER PIE PASTRY DOUGH
As of right now, I am pretty sure I wont ever use another crust again. I love the taste of butter. I used it making lemon Meringue and Key Lime Pie. It makes mw want to make more pie just to see if it taste cood with everything. I am not a pastry chef but I can do this!! This recipe makes a double crust so if you just want one, use half the recipe. I like having an extra one for "next time." oh yea, of course I got it out of Joy of Cooking:)
Provided by Bay Laurel
Categories Dessert
Time 1h
Yield 1 double 9-10 inch crust, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt with a rubber spatula.
- Working quickly to prevent softening, cut the butter into 1/4-inch pieces. Add the butter to the dry ingredients.
- Using a pastry blender, cut the butter into pea-size pieces. Add the shortening.
- With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
- Drizzle 6 tablespoon ice water over the fat and flour mixture. Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If they do not, drizzle 1 tablespoons more ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth.
- Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling.
- Bake this crust in a preheated over at 450 degrees for 15 minutes. Let cool 20 minutes before filling.
BULLET EXPRESS BUTTER PASTRY DOUGH
This is the perfect dough for pies and tarts. From my bullet express cook book this recipe calles for 4 Tbsp. Ice water more or less as need in the ingredient list but Zarr won't recongize water as an ingredient.
Provided by halloweencat01
Categories Breads
Time 23m
Yield 1 pastry dough
Number Of Ingredients 5
Steps:
- Place .meal mixer on base.
- insert.flat blade.
- add flours, sugar, and salt and lock on meal mixer cover & pulse 1-2 times to combined.
- add butter, pulsing until mixture is in coarse crumbs.
- then add ice water, a tablespoon at a time, pulsing in between additions,until a dough forms.
- Finally remove dough and knead briefly until it holds together. Wrap tightly in plastic wrap and chill at least 30 mins before using. This dough will keep if refrigerated for up to 4 days. or wrap in foil and freeze up to 1 mth.
BUTTER PASTRY DOUGH
Categories Dairy No-Cook Quick & Easy Gourmet
Yield Makes enough dough for a single-crust 12-inch tart
Number Of Ingredients 4
Steps:
- 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.
Tips:
- Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling around for things while you're in the middle of baking.
- Use cold butter: Cold butter is easier to work with and will help create a flakier crust. If you're using unsalted butter, be sure to add a pinch of salt to the dough.
- Work the dough quickly: Overworking the dough will make it tough. Work it just enough to bring it together, then stop.
- Chill the dough: Chilling the dough will help it firm up and make it easier to roll out. If you're short on time, you can chill the dough for 30 minutes in the freezer.
- Roll the dough evenly: Use a rolling pin to roll the dough out evenly to the desired thickness. If the dough is too thick, it will be difficult to bake through. If it's too thin, it will be brittle and break easily.
- Bake the pastry at a high temperature: This will help create a crispy crust. If you're baking a pie, preheat the oven to 425°F (220°C). For cookies, preheat the oven to 375°F (190°C).
Conclusion:
Butter pastry dough is a versatile dough that can be used to make a variety of delicious pastries. It's relatively easy to make, but there are a few things you need to keep in mind to ensure success. By following the tips above, you can create perfect butter pastry dough every time.
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