Sure-fire pastry recipe....may I have yours?
I would love your sure-fire pastry recipe. I am planning on making apple pie for Christmas......I'm sure I had a recipe for pastry from this board but I can't seem to find it.
So...does anyone have one that is almost always successful? Cheers!
I make my pastry by hand but I heard that it can be made easier using a food processor. Mine's just a basic recipe:
2.5 C of AP flour
1 C of butter cold (2 sticks)
1 tsp of kosher salt
1 tblsp of granulated sugar
4-10 tblsp of ice cold water
splash of vinegar
Cut the butter into 1/4 in cubes and mix all the dry ingredients in a large bowl and add the butter, coating all the individual cubes in the flour mixture. Place it in the freezer for about 20 minutes and then working quickly press the flour cubes into the flour using your fingers (you're like flattening the cubes into the flour). Do this until you get a coarse looking mixture with pea sized pieces of butter. Add the vinegar to the iced water and slowly adding a few tblsp of water mix, adding more if necessary. Turn the mixture out onto a large piece of plastic wrap and knead once and split it into 2 disks. The mixture is going to be crumbly and may not come together but after chilling the disks in the refrigerator for about 30 minutes the dough comes together so don't overwork out. I have on occasion added a whole egg during the water adding part and found that the dough comes together a bit easier but some consider that to be cheating.
I would highly recommend the crust recipe from americas test kitchen (www.americastestkitchen.com) that is with their deep dish apple pie recipe (it's a freebie). It's done in the food processor. If you just follow their directions (which are not at all difficult) you will have an easy winner. Be careful to keep things cold. While you're at it, try the rest of the recipe - it's a winner.
THey also have a very interesting recipe that uses vodka in place of some of the water that I haven't tried yet, but have heard very, very good things about (apparently alcohol won't cause glutens to form, so you can make the dough wetter than usual, so it's easier to work, without ruining it).