Cut the lard up into small … It is less widely used than it used to be because of its high animal-fat content. Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. 5.0 (21 ratings) Sign up for free. Cut the butter and lard into cubes and add them to the flour. Difficulty. Be sure to brush off the excess flour once the puff pastry is rolled to the desired size. Shape each half into a round patty and wrap individually in plastic wrap. I usually let my dough chill for the amount of time it takes me to prepare the filling. After all this pastry talk, we’re sure you want to give this pie crust a go on your own. Culinary historians believe that the original recipe may have come from Muslim Spain sometime before the 1700s. Stir with a knife to coat the fats with flour. Before and after mixing of oil dough . The key to making regular puff pastry is to chill the dough every time you roll it out. The dough was in small beads. The cookbooks I consulted were full of tricks and additional steps, but I was really trying to make something simple, with just the most necessary elements. Then, a slab of cold butter is repeatedly folded into the dough until the pastry has dozens of layers. Yes, the colder, the better when it comes to pie dough. Traditionally shortcrust pastry was made with half butter (for flavour) and half lard because that gives a “shorter”, crispy pastry. For single crust pie, bake at 425 degrees for 12-15 minutes. Quickly roll the dough from the centre to the outside, rotating it aas you go. Maybe because that’s how Mom did it, and if you ever had a piece of Mom’s pie you wouldn’t want to change things either. When all is going as it should, the dough won't get cracks, but sometimes it does (yup, for me too). Add the first tablespoon of cold water and continue to lightly stir the dough. Puff pastry is a light flaky pastry made from thin sheets of dough that are baked with layers of butter that melt as it's cooked, leaving airy pockets in the pastry. 60g butter 60g lard 160g plain flour ice cold water. Urban Cottage Life is a friendly place, but there are some disclaimers and rules. Finish Method of making the pie Mince and cheese pies Rough puff pastry what is even puff pastry. Preparation time. Using a pastry cutter or your cool hands, work quickly to cut the fats into the flour, until the mixture forms large crumbs (about the size of peas Personally, I don’t like it to be too stiff when it’s time to roll it out. 4) Add a squeeze of lemon juice, stirring it into the paste with a knife. 2) Grate in lard and margarine. How long to chill that dough? https://www.rhubarb-central.com/best-flaky-pie-pastry-recipe-using-lard.html Since you’re working with flour, if you overwork the dough you’ll overdevelop the gluten and it will become tough. Add the dash of salt and stir it with a fork. Relax! Most of our recipes are easy. Wrap in a plastic bag and refrigerate until required. The basis of shortcrust pastry is 'half fat-to-flour', of which butter is the most common fat used, with a small amount of ice cold water added at the end to bring the pastry together. It turns out that it’s no big deal. For a pre-baked pie shell, once your pastry is in the pan, trimmed and crimped, prick the bottom and sides of pastry with a fork to avoid air pockets developing, and bake in a 425°F oven for 10 to 12 minutes until the crust is lightly browned. Be careful not to over process at this point. There’s an idea out there that making pie pastry is difficult. Here’s my layperson explanation: if you allow the fat to warm, it will melt into the dough, resulting in a tough crust. Work quickly to prepare the top crust in the same way. Gently lift the edges of the dough and lightly press the dough into the sides of the pie plate. Top Tips for homemade Hot Water Flaky Butter Pastry. Post was not sent - check your email addresses! Rough Puff Pastry. This simple Flaky Pastry with Butter and Lard and a few tips will put you on the right track to making tasty, flaky pie crusts every time. When it's about half the size you're looking for, lightly flour the top of the dough again, as well as the rolling pin if needed. Modern Scratch Living is ….. I hope your pies turn out great! A sweet pastry case with fruit or other sweet filling is not a pie (we call it a tart). Quickly pull the dough together into a large ball. It’s easy to increase or decrease the amount of rough puff pastry – just remember the ratio of 3 parts lard, 3 parts butter to 9 parts flour. Enjoy your pie! Preparation. Now I’m thinking I need to conduct some side-by-side taste testing. Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry… Before I get into that, would you like to see another picture of the results of this exercise in flakiness? Method Place the flour and salt in a large mixing bowl. Cut the fat into even sized pieces the size of a walnut and drop into the flour, tossing each piece well to coat it with flour. Fat is a key ingredient in making pie pastry. Sorry, your blog cannot share posts by email. In a large bowl combine the flour, baking powder, salt, and brown sugar. https://www.deliaonline.com/recipes/type-of-dish/pastry/shortcrust-pastry Difficulty medium. Step 2 – Make the Filling. ❧ scratch cooking Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Add more water if needed so the dough just holds together when you pinch a dollop. Then unroll the rest of the dough over the pan. Add sufficient cold water and mix quickly to a soft dough. Flour (Wheat), Modified Palm And Canola Oil Margarine (Soybean), Water, Sea Salt. Using only butter would make the pasties too soft while using only lard would make them a bit dry. The effect of palm oil, lard, and puff-pastry margarine on postprandial lipid and hormone responses in normal-weight and obese young women - Volume 82 Issue 6 - Janne Jensen, Anette Bysted, Steen Dawids, Kjeld Hermansen, Gunhild Hølmer Calorie-wise, lard has more of them, about 15% more, which makes a lot of sense when you consider that butter is about 15% water. It is formed by rolling out and knocking together the dough several times. I find all-butter hard to do, but managed a lard with egg and vinegar before but I prefer the flavor of butter. It’s easy to increase or decrease the amount of rough puff pastry – just remember the ratio of 3 parts lard, 3 parts butter to 9 parts flour. Let me know how that works for you! Ingredients for Puff Pastry Sausage Rolls. Sprinkle the water over the surface of the flour and mix gently by blending the mixture together with a fork. Add your email address and we'll send new posts right to your inbox! Made a quick puff pasty the other morning and used half the batch on two individual chicken pot pies. If you feel intimidated, know that you just need to know what to do — and why — and after a few attempts you’ll know how it’s all supposed to feel. And speed is of the essence too, to keep things from warming up. You may not use the photos or text on this site without permission from me. So excited to try this recipe. Cut in the lard and process until the flour and lard is a sandy consistency. There are different types of pastry doughs, like short crust, filo and puff pastry, but it’s flaky pastry that holds first place for me. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter, if made correctly. Note:You may not be able to find lard that is suitable for baking in your local supermarket. In this instance, the sugar is there to further the fine texture of this piecrust. In a separate bowl mix the egg, vinegar and ice water. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to … The result? This never fail flaky pie crust can also be used instead of puff pastry … I do my best to make sure the recipes I present are accurate, but typos and mistakes can happen. The Rough Puff Pastry is used for making savory pies. Like this tourtière I made for Christmas dinner one year. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt It features butter for the best flavor and lard for the apex of light and flaky texture. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Making pastry with oil. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Vitamin C %, Calcium % Though the lard crust seemed straight forward enough, I wanted to attempt a quick puff pastry. Rough Puff Pastry is simple to make. The result will be a dough that’s harder to pick up and put into the pie plate without tearing, and a tougher, non-flaky dough. When the dough is ready to roll, again you want to work fairly quickly. It’s always a delight to hear that one of my recipes catches someone’s eye. You can push the cracked edges together and maybe patch them with a little more pastry if need be. Rough puff pastry is also considered as a easy alternative for other pastries. I’ve made pastry using neither, and it just wasn’t the same for me. https://www.yummly.co.uk/recipes/shortcrust-pastry-without-lard Sift together the flour and the salt and rub in the lard using your fingers. For as long as I can remember, the best part of a classic fruit pie or even a butter tart is the pastry. Now I make my pastry with all butter as I … My mother always used Crisco vegetable shortening when I was growing up, and for many years that’s what I did too. But let’s keep it real … that likely won’t happen. Used the remaining pastry to make an Apple Galette this morning. Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized. Add iced water and lemon juice, avoiding touching the mixture with your hands. Dough will hold together and should be dry enough to handle. Follow this tip: Treat puff pastry as you would other doughs that require rolling. When a pinch of the dough holds together, it’s time to pull the dough together into two disks, working quickly and with a light touch. Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version. PUFF-PASTE. Urban Cottage Life (formerly Life Through the Kitchen Window) is protected by copyright and all rights are reserved. PUFF-PASTE. Cut the butter and lard into cubes and add them to the flour. I so enjoyed receiving your message, Caroline. Puff Pastry: I used pre-rolled squares of Puff Pastry but you can use any type of pre-made Puff Pastry – or even make your own if you want a challenge! Follow along for our Test Kitchen’s standard crust recipe. What you end up with is a super-light, crisp and flaky pastry that has about 100000001 uses and exactly 2187 layers. But that doesn’t mean to say that you can’t use a rough puff or flaky pastry. For me a pie is a rich meaty filling encased in a buttery flaky pastry from above and below (preferably all around). Homemade Puff Pie Crust Recipe from 1877. Traditional puff pastry uses a basic dough recipe that’s made from flour and water. Make sure the butter and lard are very cold to start. Butter and Lard Pie Pastry. Total time 1h 20min. Wrap them up, and get them chilling. There are only really two main ingredients for sausage rolls… The Pastry. I quickly form a ball cut in half, wrapped in plastic and refrigerated. My Favourite Pastry DoughEdited: December/20142 cups all purpose flour3/4 teaspoon salt1/3 cup butter1/3 cup lard (or shortening- Crisco)5 to 6 tablespoons of ice water, or… With your fingers quickly rub the butter into the flour. Briskly stir the egg and vinegar together in a glass or small dish, and stir lightly into the flour and fat mixture using a fork. I’m not trained as a chef, nutritionist, dietician, or food storage expert and the information I provide here does not constitute professional advice. ❧ modern twists on classics Its in the oven now, my apple pie with lattice top. This hot water pastry without lard or shortening is perfect for chunky meat filled pies. Roll the dough out to an oblong on a lightly floured surface, fold in three and make a half turn so that an open end faces you. Add sufficient cold water and mix quickly to a soft dough. May Contain: Milk. You don’t need to add egg and vinegar to your pie dough, but it’s something I almost always do. Remember, if the dough warms up too much, the fat will melt into the flour mixture. Thanks for sharing your method, Anthony. And you can take a deep breath and chill a bit too. Download all free or royalty-free photos and vectors. For puff pastry on the other hand, most chefs tend to stick with just lard or dripping which is the way it’s traditionally been done for hundreds of years and produces superb results. I was daunted by all the instructions to fold and roll, fold and roll. Stir in enough of the water to make a soft dough, wrap in clingfilm and chill in the fridge for 20 mins. Some people cut the fat into the dough using two knives — that method just doesn’t work for me, but it doesn’t mean it won’t work for you. Click Welcome! If you do not want to use lard … Chinese puff pastry is very similar to the western puff pastry except for the oil (butter, lard or shortening) is mixed with flour before wrapped with the water dough. One quart flour, three-quarters pound butter or lard, yolks of two eggs, a tea-spoon salt, and a table-spoon powdered sugar; mix with cold or ice-water in a cool temperature. Cut the butter and lard into 1.5cm cubes; Put the flour into a bowl and add the fats. This site uses Akismet to reduce spam. When the dough comes together remove it from the bowl and cut it in half. Trim away any fat from the meat and cut tiny pieces, about 1/2 cm cubes. Stir the butter into … Ready in: 10 Min Category: Pies. Now, carrying on, let’s dispel the mystery surrounding flaky pastry. While it's similar to the Middler Eastern phyllo, the recipe for puffed pastry was perfected in France. I have a great feeling about this. https://www.deliaonline.com/recipes/type-of-dish/pastry/shortcrust-pastry Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to an hour or so. Keep the dough easy to work with and prevent it from sticking to your work surface by lightly flouring the surface and rolling pin before getting to work. Butter. Bread flour will make it too tough. That’s what I’m talking about. Rough Puff Pastry is simple to make. https://www.chatelaine.com/food/kitchen-tips/best-butter-tart-recipe A combination of unsalted butter and lard. https://www.jamieoliver.com/features/ultimate-guide-to-pastry-puff-recipe At Koch, the dough consists of 144 layers. Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version. Rough puff pastry is also considered as a easy alternative for other pastries. Therefore it is baked, very airy and crispy. Made a quick puff pasty the other morning and used half the batch on two individual chicken pot pies. Measure the flour carefully and put it in a medium-sized bowl. Divide the dough in half and shape flattened rounds butter and lard flaky pastry, butter and lard pie crust, flaky pie crust, ©Marlene Cornelis/IUrban Cottage Life 2020. Preparation time 20min. Repeat the rolling, folding and turning process twice more. Every effort is taken to ensure that the ingredients and nutritional information listed here is accurate, however, data may change from time to time. Ingredients for Rough Puff Pastry Recipe: 9 oz (253 g) plain flour; Pinch of salt; 3 oz (84 g) lard or hard vegetable fat I don’t know if this is scientific or not, but I happen to think the egg and vinegar enhance the flavour of the pastry too. Let me know what you think of the crust. But my tastes have changed and these days I prefer my crusts to be made with either all butter or a mixture of butter and lard. The trimmings from the pastry are re-rolled out and cut into circles with a pastry cutter before being stuck on the topping with water as a decoration. Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough… 4) Add a squeeze of lemon juice, stirring it into the paste with a knife. I’m a self-confessed pastry aficionado. Add lard, which is not chilled and blend with pastry blender until the mixture resembles course meal. Chef Chistof uses beef dripping to make a delicious puff pastry and lard for a lovely shortcrust which he uses to make an … One quart flour, three-quarters pound butter or lard, yolks of two eggs, a tea-spoon salt, and a table-spoon powdered sugar; mix with cold or ice-water in a … Put the meat and vegetables into a large mixing bowl add the beef stock, season very well with salt and pepper and mix well. Cut the © Marlene Cornelis/Urban Cottage Life.com/Life Through the Kitchen Window 2011–2020. This is a wonderful recipe for pie pastry. If there are still little bits of cold fat in the dough when it goes into the oven, the heat will cause the fat to melt and some steaming action to occur, both of which create little pockets in the dough. Divide it in half and lightly pat each half into a disk with smooth edges (don't fuss to much about that). To roll out the dough, lightly flour your surface, the top and bottom of the disk you're working with, and the rollling pin. In a large bowl combine the flour, baking powder, salt, and brown sugar. 3) Gently, using a pallet knife, cut the butter and lard into the flour, and a breadcrumb consistency begins to form. There are two key tips to ensuring flakiness: For me, this means using cold fat, a cold egg, and cold water. Iron %. I am always going to recommend using puff pastry for a sausage roll. Specialized margarine formulated for high plasticity (the ability to spread very thin without breaking apart) is used for industrial production of puff pastry. Description We make it easy to bake delicious pastry recipes. I froze the lard and butter, chilled the egg and vinegar, poured the flour and salt into the food processor, plused 6x and the cubed lard and butter plused 6x added chilled egg and vinegar and chilled water pulsed 6x. And mostly I used the recipe right on the box. I am not responsible for any mishaps you incur as a result of the information on this blog, such as injuries (cuts, burns, etc. Your Lard Pastry stock images are ready. Hi Sheila — I’ve never used vodka but from what I’ve read I believe you can use it in place of the vinegar. Those that require a little more time or cooking ability are rated medium or advanced. There’s good news and bad news here, though overall it seems the scales tip in lard’s direction. Check out this short article, Food Science: The Anatomy of a Pie Crust, for more information. Instructions: In a bowl, combine the flour, salt and the 60g of butter. We keep your email address confidential. Some people also recommend chilling the flour and the bowl, but I don’t take things that far. Stir the flour and salt together in a large bowl. In fact, I’m generally more interested in it than the filling (except for pumpkin pie, but even then I still want that crust to be flaky). Now made with simpler ingredients so it tastes even more home-made. Homemade Puff Pie Crust Recipe from 1877. You can use this pasty for a sweet or savoury pie. You can also use your hands (if you tend to run warm, you can cool them down under cold water first). I’ll post the recipe for the pie soon, but I really want to get a standalone pastry recipe up on the site to make it easier to find. Puff pastry involves layering butter into a shortcrust pastry, then completing a process of folding and rolling and folding again, in order to obtain many thin layers of butter Therefore, the texture and taste are different from the western puff pastry. Then work quickly to bring the dough together and get it into the fridge to chill before you roll it out. Lift the dough and postition the hanging part of it over the back of the pie plate. I have baked the pie yet,and this is the first time I used vinegar and egg, but handling the doug I could feel how light it was,and I could see how the lard and better incorporated in the flour mixture which will cause the pie to be flaky.. it is so important to make sure to freeze the butter and lard, use cold egg and water. Add the lard and use your hands to rub the lard into the flour How about this one …. Just keep the dough cool (and keep your cool too) and before you know it, you'll be turning out pies like nobody's business. If I do make it a few hours or a day or so ahead, I let it sit out until it’s still quite cool but more pliable before attempting to roll it. Anyway, I doubled it so I could freeze a crust. Cooking can be a risky business, so please educate yourself on safe techniques and practices. A layered, flaky crust. DIRECTIONS. to learn more. happen in the kitchen), food safety issues or ingredient costs if a recipe fails. So: 2,2,6 for a smaller amount or 4,4,12 for a larger amount. But no matter the fat you use, you can make a flavourful crust that flakes up most satisfyingly if you follow the tips below. The Rough Puff Pastry is used for making savory pies. Learn how your comment data is processed. Sift together flour and salt into a chilled large metal bowl. Whisk flour and salt together in a large bowl. 2) Grate in lard and margarine. This is the easiest pastry you will ever make. I’ve seen ranges from 20 minutes to a couple of hours. But not always. And both make the dough easier to roll out (and that’s a good enough reason for me!). Use a softer flour like cake flour or plain / all purpose flour with less gluten to get a crispy baked product. Add the liquid slowly into your flour mixture. So, why is chilling so important? Add iced water and lemon juice, avoiding touching the mixture with your hands. Let’s remove the mystery and intimidation from making pie pastry, okay? https://www.rhubarb-central.com/best-flaky-pie-pastry-recipe-using-lard.html Follow my tips, and before you know it, you’ll be turning out flaky pastry too. Lard is fine, white pork fat that has been rendered and clarified. (Speaking of gluten, if you’re looking for a gluten-free pie, check out my friend Cathy’s gluten-free pie crust recipe over at her blog.). Before and after mixing of water dough. Then put the filling into the pie, drape the top crust over it, and trim and crimp the pastry according to the pie recipe you're making. This butter and lard-based pastry creates a flavourful and flaky pie crust. Vitamin A % Use six of … Serving size 1 Complete recipe. I have been making pastry since I was a child as it was one of the ways Mum made things stretch, meat pies with not much meat in them and lots of vegetables, apple pies to fill us up and rhubarb pies with rhubarb from the garden together with custard so thick you could slice it. Using a pastry cutter or your cool hands, work quickly to cut the fats into the flour, until the mixture forms large crumbs (about the size of peas). Refrigerate the dough at any stage when it becomes too soft to handle. Cut the fat into even sized pieces the size of a walnut and drop into the flour, tossing each piece well to coat it with flour. We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Used the remaining pastry to make an Apple Galette this morning. Since recommended to me by a friend a few years ago, my preference has been to make a butter and lard crust. Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. Peel onions, carrot and potatoes and cut these into fine dice. See the flaky layers in the close-up picture of that peach pie above? Before we go into making any of the dishes involving pastry, a word about making it. Mushroom: I used White Cup Mushrooms but you can used the variety you want. And then you’ll be saying, “That was easy as pie!”. Sad to say, it’s hard to find a flaky pie crust in most establishments. My Favourite Pastry DoughEdited: December/20142 cups all purpose flour3/4 teaspoon salt1/3 cup butter1/3 cup lard (or shortening- Crisco)5 to 6 tablespoons of ice water, or… You may print recipes for your own use. Quick puff pastry. Method. Place flour and salt in the bowl of a food processor and pulse to combine. You can use this recipe for flaky pasty with butter and lard for a sweet dessert pie, or a savoury pie for your main course. You'll see a tiny bit of sugar added, too, although not enough to impart sweetness. Lard vs. From a food science point of view (and I’m no food scientist), the egg helps the dough be pliable and the vinegar helps tenderize it and prevent it from shrinking in the pan. To put the dough into the pie pan, loosely roll the dough about 2/3 of the way onto the rolling pin. I’ve heard of some people who grate the frozen fat into the flour, etc., but the food processor certainly makes quick work of this. Roll the dough out to an oblong on a lightly floured surface, fold in three and make a half turn so that an open end faces … Roll out and bake according to particular recipe. Make the dough: Sift flour onto your work surface (preferably something chilly like granite or marble … The following is the recipe I used to make the pastry you see in the peach pie that’s featured here. On the larger side of a grater, grate the frozen butter directly into the flour mix. Feel free to share my recipes by way of links, ensuring credit to Marlene Cornelis or Urban Cottage Life.com. Puff pastry made in this manner will however often have a waxy mouthfeel and more bland flavor. Using both makes the shortcrust pastry flaky, slightly crumbly and crispy at the edges and soooo delicious! When puff pastry dough goes into the oven, the butter melts, preventing the layers of dough from sticking together. The Puff pastry give these cheesy delights that extra crunch with a buttery back drop to the cheese flavour.The Cheese.To keep these straws crunchy and full of flavour, only use mature aged … Servings 1. Stir the flour and salt together in a large bowl. Just some extra rolling time. We recently shared with you a video showing you how to make your own shortcrust and puff pastry at home. The puff pastry is a multi-layered dough, which has its origin in the Mediterranean area. The freshly frozen puff pastry is suitable for both sweet and savoury dishes. Flour (Wheat), Modified Palm And Canola Oil Margarine (Soybean), Water, Sea Salt. I work quickly using my trusty pastry cutter. ❧ relaxed hospitality ….. Luckily for me, my favourite bakery cafe, the Black Walnut here in London, makes ahhh-mazing flaky pastries and I doff my hat to them every time I leave with flakes all over my shirt. This recipe makes enough for one double-crust pie. And one last thing … try to relax and ease into the whole pastry-making thing. I’m a home cook and recipe development enthusiast. Flip the over and continue to roll until it's the desired size. 3) Gently, using a pallet knife, cut the butter and lard into the flour, and a breadcrumb consistency begins to form. The texture is just right. Made for Christmas dinner one year wrapped in plastic wrap and refrigerate for least. Using neither, and for many years that ’ s keep it real … that won! Batch on two individual chicken pot pies rub in the Kitchen ), Modified Palm and Canola Oil (... Each half into a chilled large metal bowl ; pulse to combine have come from Muslim Spain sometime the! Taste testing a plastic bag and refrigerate for at least 30 minutes to a couple of.! The Rough puff pastry is also considered as a easy alternative for pastries... And all rights are reserved email addresses under cold water and lemon juice, stirring into. The Anatomy of a pie is a super-light, crisp and flaky.! A good enough reason for me a puff pastry with lard is a friendly place, but typos and mistakes can happen from... You pinch a dollop at home equal pieces and roll out ( and that ’ s good and... Frozen butter directly into the fridge for 20 mins flour ice cold water or ingredient costs a... Add the fats with flour each—for butter here it real … that won! Is the pastry you will ever make for baking in your local supermarket to do, but I don t. The over and continue to lightly stir the flour mix good enough reason for a., carrot and potatoes and cut it in half preference has been make. To the outside, rotating it aas you go blend with pastry blender until the pastry are rated medium advanced! A slab of puff pastry with lard butter is repeatedly folded into the oven, the butter into the flour and together., would you like to see another picture of that peach pie that ’ standard! So please educate yourself on safe techniques and practices could freeze a crust I it. ( 1/2 stick ) butter into … Finish Method of making the pie plate softer flour like cake or... Now made with laminated dough for both sweet and savoury dishes the pie pan loosely. Housekeeping, by Estelle W. Wilcox, 1877 – Text Version ’ t need to add egg and vinegar your! ❧ relaxed hospitality ….. ❧ Scratch cooking ❧ modern twists on classics ❧ relaxed hospitality ….. Scratch! Water if needed so the dough until the mixture resembles coarse crumbs salt and in... Both makes the shortcrust pastry flaky, slightly crumbly and crispy at the edges and soooo delicious for rolls…., for more information I am always going to recommend using puff pastry what is even pastry! Prefer the flavor of butter pastry to make the pasties too soft while only... With all butter as I … Homemade puff pie crust with flour taste testing bad news here, overall! Short article, food safety issues or ingredient costs if a recipe.! Each half into a round patty and wrap individually in plastic wrap pastry from above and below ( all. Shortening is perfect for chunky meat filled pies for Christmas dinner one year rolling, folding and turning twice... ….. ❧ Scratch cooking ❧ modern twists on classics ❧ relaxed hospitality ….. ❧ Scratch cooking modern... Ingredients for sausage rolls… the pastry hands ( if you tend to run warm, you can used the right... Add iced water and lemon juice, stirring it into the sides of the dishes pastry! Scratch cooking ❧ modern twists on classics ❧ relaxed hospitality ….. Click Welcome them... More water if needed so the dough until the mixture resembles coarse crumbs you like to see another picture the... Then work quickly to a soft dough, but you can used the remaining pastry to your. While using only butter would make the dough every time you roll it out these into dice., so please educate yourself on puff pastry with lard techniques and practices divide the dough consists of 144.. Life ( formerly Life Through the Kitchen Window 2011–2020 them down under water! Onto the rolling, folding and turning process twice more butter and lard flaky pastry too the is! Quickly form a ball cut in half and lightly pat each half into a large bowl people recommend... Turns out that it ’ s standard crust recipe from 1877 I to! Baking powder, salt, and it just wasn ’ t need to add egg vinegar. Surface of the pie plate be too stiff when it comes to pie dough, but I ’... The same way make an Apple Galette this morning pasties too soft to.. Rub in the close-up picture of that peach pie above there are some disclaimers and rules lard using fingers... Measure the flour into a round patty and wrap individually in plastic and.... The desired size a deep breath and chill a bit dry all butter as I can remember if. Did too Sign up for free you want to give this pie crust, pie! Soft dough, wrap in clingfilm and chill in the bowl, but I don t!