03
Jun
Next add ice-cold water to your pastry mix. Fold the corners of the dough.
Use a small spatula to scrape off dough from the paddle attachment flatten dough and cut into quarters.
How to make flaky dough. Place flour salt and baking powder in the Cuisinart mixing bowl. Insert the flat mixing paddle. Mix on speed 1 for 15 to 20 seconds.
Sprinkle half the butter and all the shortening over the flour mixture. Seal the edges with a rolling pin and turn the dough 90 degrees. Chill for 10 minutes.
Repeat stage 4 with half of the rest of the fat and then repeat one more time with the remaining fat. Use a small spatula to scrape off dough from the paddle attachment flatten dough and cut into quarters. One quarter of this recipe is enough flaky pie dough for one 9-10 pie crust or shell Place each piece in a separate zip lock bag flatten and chill for 2.
Directions Step 1. Cut the butter into the flour. The first step in making pie crust is to quickly whisk together the salt and.
Next add ice-cold water to your pastry mix. Start slow with just 2 or 3 tablespoons and add more as. Chill the pie pastry.
Place your butter in the freezer for a minimum of 2 hours but preferably overnight. For extra flaky dough freeze the flour and the bowl as well although not a must but it makes a difference. Water Lemon Mixture.
Add ice cubes in a glass. Roll out the lean dough. Remove the dough from the fridge and roll out to a roughly 7-inch square.
Wrap the butter in the dough. Place the square of butter on top of the dough at a 90-degree angle to the dough. Fold the corners of the dough.