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Ingredients Jump to Instructions ↓

  1. 10 ozs Dough:

  2. 1 1/4 c All purpose bleached flour

  3. 1/4 c Sugar

  4. 1/4 ts Baking powder

  5. 1/8 ts Salt

  6. 4 tb Cold unsalted butter;

  7. 1 lg Egg

  8. 1 1/4 Pounds Dough:

  9. 2 1/2 c All purpose bleached flour

  10. 1/2 c Sugar

  11. 1/2 ts Baking powder

  12. 1/4 ts Salt

  13. 8 tb Cold unsalted butter;

  14. 1 sti

  15. 2 lg Eggs

  16. 1A18 To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly

  17. 3 or 4 times, until it is smooth and uniform. To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse

  18. 3 times at

  19. 1second intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. Process, pulsing repeatedly at

  20. 1second intervals, until the mixture is fine and powdery, resembles a

  21. coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk

  22. 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least

  23. 1 hour. Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it. Variations: SPICE CRUST:

  24. 54 of Note

  25. 93B SHARON KLINGER Date:

  26. 11/07 From: TMVM

  27. 93B SHARON KLINGER Time:

  28. 08 PM --

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