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To use this kitchen gadget, combine the dry ingredients necessary in a mixing bowl. Then, put in pieces of cold butter, lard, or whatever fat your'e using in your pastry. Grip the handle and press.
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In a 9-inch pie plate or skillet, butter a layer of baking powder and the remaining ingredients. In a large mixing bowl, combine the flour and salt. To cut the shortening and butter, use a pastry cutter or two forks. To bake the pie crust, preheat the oven to 425 degrees Fahrenheit for 8 minutes.
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Drizzle 1/2 tablespoon of ice water over the floury area, then use the bench knife or bowl scraper in the same chopping motion to evenly distribute the water. Squeeze the dough to bring it together, move the large pieces to the side, then repeat with more ice water as needed until no dry flour remains on the surface.
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Williams Sonoma Olivewood Pastry Blender at Williams-Sonoma ($20) Jump to Review. Best Large: Spring Chef Large Dough Blender at Amazon ($9) Jump to Review. Best Set: Spring Chef Dough Blender and Pastry Cutter Set at Amazon ($12) Jump to Review. Best with Wire Blades:
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Pastry Dough with Lard. 1/2 cup hot water (have a pot of water boiling on the stovetop) Combine the dry. First, combine flours in a bowl with your pinch of salt, and make a well. Set aside and work on the lard. Melt the lard. Draw a half cup of water from your pot of boiling water and mix it into your lard, stirring gently to melt it.
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INSTRUCTIONS. 1. Mix the sieved flour and salt in a bowl. (add sugar if using) 2. Weigh out the butter and divide into 4 amounts. 3. Add one portion of the butter to the flour and using a round-bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
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Picture source: delbuonosbakery. With your hands, toss the fat with the flour to coat it. With a large fork or pastry cutter, cut the fat into the flour. When the mixture resembles coarse cornmeal, place the bottom of the pastry cutter or fork into it. The remaining chunks of the mixture should be large.
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5. In a bowl, mix together the flours and the salt, and turn it out onto a cold surface (like a pastry slab or countertop), and make a well in the center. 6. In another bowl, whisk together the egg yolk and the water. 7. Put the very-cold-butter in the middle. 8. Start to chop the butter into small pieces with a dough cutter.
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Over-mixing can make the pastry a little tough, so stop mixing just as soon as the flour is incorporated. Keep the dough cold when rolling. If you start to notice any sticky or warm spots on the pastry as you're rolling it out, transfer the dough to the refrigerator for a few minutes to firm up. Cold dough is much easier to work with.
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Preheat your oven to 375°F (190°C) to blind-bake your crust. Line the inside of the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for about 15-20 minutes until lightly golden brown and firm to the touch.
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To make pie crust, first combine flour, salt, and shortening. I put 2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour, 1 1/4 teaspoons salt, and 1/4 cup vegetable shortening into the bowl of my stand mixer. I then use the beater attachment at speed 2 to create an evenly crumbly mixture. (I've poured the mixture out onto a.
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3) Toss together a fruit pie filling. The dough whisk isn't just for blending batters and bread doughs. Many King Arthur bakers like to recommend it for mixing up a fruit pie filling. It's particularly useful if you're baking with tender berries or other fruits that might bruise with too much handling.
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Remove the butter from the freezer and sprinkle on top of the dry ingredients. Grasping the handle of the pastry blender, push straight down onto the butter pieces and lift back up again, knocking.
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Or, if you love the springtime flower shape, take a square of puff pastry and use a fork to press into the edges of the dough. Then, make cuts roughly one inch apart into the sides. Shape each section into a point so it resembles petals and then roll your cocktail franks up in the dough as usual.
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The Foley Fork, also called a blending fork, is a 6-tined kitchen utensil that has become a rather chic item to own. Julia Child used one occasionally on her original The French Chef television series, and she waxed poetic over it. The fork does a great job mashing potatoes, making guacamole, blending fat into flour for a pastry, beating eggs, stirring sauces, mixing batters, whisking salad.
