Pastry for Cornish Pasties
Any good pastry dough can be used for Cornish pasties, but it should be neither too rich nor too flaky. This works very well. Adjust amounts as required. See also Cookbook:Pasties. Ingredients 1 lb (450 g) flour ½ lb (225…
Recipe Types dough
Never Fail Pie Crust
This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use. In contrast to bread, pie crust and other pastries should be…
Shortcrust Pastry
Shortcrust pastry or shortcrust dough is a buttery, crumbly pastry dough which is often used as a base for tarts. This is an eggless version. Ingredients 150 g (½ cup) unsalted butter, softened 100 g (½ cup) caster sugar 1…
Homemade Pie Crust
Unlike with bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the…
Grandma’s Pie Crust
Ingredients 1 cup (150 g) all-purpose flour ½ tsp (2.5 g) salt 10 tbsp (128 g) solid vegetable shortening 1 egg ½ tsp (2.5 ml) distilled white vinegar 2 tbsp (30 ml) cold water Procedure Mix flour and salt. Cut…
Flaky Pie Crust
This recipe makes enough dough for one 23 cm (9 inch) covered pie. If your pie only requires a bottom crust, use half this recipe. However, for best results, make the full recipe. If only a single crust is required,…
Wonton Wrappers
Wonton wrappers are thin pasta-like wrappers used for wontons. They are suitable for wonton soup. Oversize (7-inch / 45 cm square) wrappers may be used as egg roll wrappers. Round wrappers are best for making potstickers. Most people will prefer…
Traditional Pie Crust
This is the traditional pie crust. To ensure a flakey crust (considered desirable), you need to use lard and you need to keep the lard from melting. It’s best to use a cold stone rolling pin and surface, and to…
Pastry Dough (recipe)
Ingredients 2¾ cups (350 g) flour 1⅛ cups (2 sticks plus 2 tablespoons / 260 g) butter (see notes, below) 1 cup plus 2 tablespoons (220 g) confectioner’s sugar 2 eggs 1 egg yolk Procedure With an electric stand mixer…
Paste for Tarts
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne. Ingredients 1 ounce white granulated sugar 1 pound fine flour 3 ounces butter 1 gill cream, boiling Procedure Combine the sugar and flour. Make it into…
Hot Water Crust Pastry
Hot water crust is a type of pastry dough used for savory pies, such as pork pie and steak and kidney pie. As it contains lard, it is unsuitable for vegetarians. Vegetable fat or shortening can be substituted in equal…
Homemade Phyllo Dough
Phyllo dough is a simple dough, based primarily on flour and water, that is rolled out extremely thin and layered to make flaky baked goods. Ingredients 1 kg all-purpose flour 50 ml (4 tbsp) oil 300–400 ml (1⅔–2 cups) hot…