How do you make pie pastry?

Answer 1

You need:

8oz/225g plain flour

4oz/115g butter

water

1. mix the flour and butter until it is like bread crumbs

2. gradually add water until it comes together

3. cook at 180C for about 20 minutes

:)

Answer 2

Depends on what the dough is for. A dough for say donuts would be different from a dough for bread and them two would be different from a pasta dough ... so not know what it is that you want to make it is impossible to answer this question.

Answer 3

• 125g/4oz plain flour

• pinch of salt

• 55g/2oz butter, cubed

• 30-45ml/2-3 tbsp cold water

  1. put the flour and salt in a large bowl and add the cubes of butter.

  2. use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.

  3.Using a knife, stir in just enough of the cold water to bind the dough together.

  4.Wrap the dough in clingfilm and chill for 10-15 minutes before using.

  using a food processor

  1. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.

  2. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.

  3. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.

Answer 4

2 1/2 cups all-purpose flour, plus extra for rolling

• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 to 8 Tbsp ice water

Method1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

Dough is ready to shape.

2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

5 Add filling to the pie.

6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

All Butter Crust with Almonds

Ingredients

• 2 cups all-purpose flour, plus extra for rolling
• 1/2 cup finely ground blanched almonds or almond flour
• 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 heaping teaspoon brown sugar
• 6 to 8 Tbsp ice water, very cold

Follow directions as for the All Butter Crust Pâte Brisée, but with the above ingredients. Include the ground almonds in with the flour and the salt and sugar in step 2 above.

Answer 5

Below is a recipe on how to make pie dough: STEP 1 To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. STEP 2 Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. STEP 3 Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour. STEP 4 To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate. STEP 5 Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim. STEP 6 Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

Answer 6

Some rules or guidelines when making pastry are:

• Keep the mixture cold so the pastry is light and crisp when baked
• Do not over mix as this will develop the gluten and make the pastry tough.
• Make sure utensils are cold
• Make sure oven temperature is correct
• Handle the pastry very lightly
• Always add fat to flour.

Answer 7

buy the ingredients

Answer 8

well...