Add
chilled butter and pulse until largest pieces of butter are the size of a pea.
To make the crust in food processor pulse flour with sugar and salt, then add cubed
chilled butter and pulse until it resembles coarse meal.
Not exact matches
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted
butter, very
chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt
and baking powder in the bowl of a food processor
and pulse a few times.
Add the
chilled butter pieces
and pulse in short bursts to cut the flour
and the
butter together.
Scatter the
chilled butter pieces around the bowl
and pulse in 1 - second bursts just until the mixture resembles coarse crumbs.
Scatter the
chilled butter pieces over the flour mixture
and pulse until the mixture forms coarse crumbs
and the
butter is in very small pieces.
Add the chopped
and chilled butter,
and pulse until the chunks of
butter are a bit smaller
and are covered in the dry mixture.
Add the 3 tablespoons
chilled butter and the flour
and continue to
pulse until a fine crumble forms.