How to Make a Light Pastry
The secret to making a light, airy, melt-in-your-mouth pastry is to minimize the handling of the dough once the butter has melted. This recipe pulls out several tricks which will enable you to create one of the most delectable, light pastries imaginable.
1/2 cup or 4 oz. (110 g) butter
3/4 cup or 6 oz. (175 g) plain flour
a pinch of salt
Freeze the butter.Wrap the butter in foil and put it in the freezer for 30-45 minutes until firm.
Mix the flour and salt in a large, sturdy bowl.
Grate the butter into the flour.Remove the butter from the freezer and partially unwrap. Using the coarse grate of a cheese grater, grate the butter into the bowl of flour.
Distribute the butter through the flour.Using a wooden spoon or a palette knife, disperse the butter throughout the flour.Do not use your hands just yet, as the warmth from your hands will melt the butter.
Sprinkle two tablespoons ofcoldwater over the flour and butter.When the butter is evenly distributed, add two tablespoons of cold water.
Mix efficiently.Still using the wooden spoon or palette knife, mix in the water.
Finish mixing in the water with your hands.If you need more liquid addcoldwater one tablespoon at a time.
Keep on mixing the pastry with your hands until it comes away from the bowl cleanly.Mixing is complete when the pastry comes away without sticking or leaving any bits of butter or loose flour behind.
Chill the dough in the freezer.Put the dough into a sealable bag and freeze for at least 30 minutes.
Turn the pastry dough out onto a lightly floured surface and roll gently with a rolling pin.
QuestionCan I use it for an apple pie?wikiHow ContributorCommunity AnswerYes, though it will most likely be more dense underneath the filling. Keep an eye on the pastry while it is baking, it may cook at a different pace than a normal pie crust.Thanks!
QuestionWhich is best - creaming, rubbing in or melting - to create a light pastry?wikiHow ContributorCommunity AnswerRubbing in the cold butter with flour would create a light pastry, as creaming is used for cakes and biscuits and you would want the butter to melt in the oven with the flour to make it light.Thanks!
- If frozen, defrost well before rolling out on to a lightly floured surface.
- You can store the dough in the refrigerator for up to five days and in the freezer at 0°F (-18°C) indefinitely.
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