Made a quick puff pasty the other morning and used half the batch on two individual chicken pot pies.
Used the remaining pastry to make an Apple Galette this morning.
| My Favourite Pastry Dough Edited: December/2014 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water, or more as needed pinch of baking powder (something that my grandmother always did) NOTE: Or use all Butter (NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) Mix flour with salt, pinch of baking powder, and cut in butter and lard. I use a box grater to grate the butter. Or you can use a food processor or a pastry blender to cut in the butter/lard. Add water, mixing with a fork until pastry comes together. Tip out on to a floured board. Quickly pat out (or roll with pin) and fold, like a letter, roll and fold three or four times to form layers. Cut in half and pat each half into a flat disk. Refrigerate for an hour before using. The secret to a good crust is to not over-handle the dough. For a quick puff pastry, just increase the butter to one cup. |
thibeaultstable.com 