Using fingertips, rub 3/4 cup
chilled butter into dry ingredients until mixture resembles coarse meal.
Cut
chilled butter into the flour mixture and evenly mix together with a pastry cutter until it appears uniform in texture.
Cut 2 tablespoons
chilled butter into flour mixture with a pastry blender or your hand until mixture resembles coarse meal.
Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed
into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz
chilled butter or solid coconut oil, cut
into dices 3 - 4 tbsp ice - cold water
Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or
butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press
into the pie pan and
chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!
1-1/2 cups all - purpose flour 1/2 cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks)
chilled unsalted
butter, cut
into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped
I used Dakatine all natural peanut
butter, used only 250g insted of 355g of light brown sugar, and
chilled the dough in the fridge before scooping
into 1 Tbsp balls that I cooked for 20 minutes at 180 °C (356 °F).
3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted
butter, cut
into 1 / 2 - inch pieces, well
chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted
butter, well -
chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.
FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick
butter,
chilled and cut
into small pieces 1 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup pecans, chopped
2 Cups all - purpose flour 5 Tbsp sugar 1 Tbsp baking powder 1/2 tsp salt 6 Tbsp
chilled unsalted
butter, cut
into small pieces 2/3 C half - and - half, plus 1 tbsp.
baking soda 1/2 cup unsalted
butter, cut
into small cubes,
chilled 4 ounces sharp white cheddar cheese, shredded 8 ounces beer, I used a porter, any kind will do — just use a beer you like to drink!
2 1/2 cups all - purpose flour 1 teaspoon salt 1 tablespoon sugar (only for sweet pies, omit sugar for savory pies) 1 cup (2 sticks) unsalted
butter,
chilled and cut
into small cubes 1/4 to 1/2 cup ice water
1 pound semisweet chocolate chip cookie dough 1/2 cup chopped walnuts 1/3 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 5 large egg yolks 2 1/3 cups whole milk 2 tablespoons unsalted
butter 1 tablespoon dark rum 2 teaspoons vanilla extract 3 medium bananas, peeled, cut
into 1 / 2 - inch thick slices 1 cup
chilled whipping cream
Cut a stick of
butter into small squares and
chill until the flour / salt mixture has been in the fridge for 30 minutes.
It's drilled
into our heads that pastry elements need to be cold for maximum success, but it's rare that the problem is actually that the
butter has melted
into a liquid form (which is the only way that you can't
chill it back to life).
Unwrap the
chilled butter block and place
into the centre of the dough.
Once the
butter has been
chilling for 25 minutes (cos he's a cool dude, you know), tip the
chilled dough out onto a lightly floured work surface and roll
into a 16 ″ x 10 ″ rectangle.
-LSB-...] salt (buy unrefined sea salt here) 5 tablespoons
butter, unsalted,
chilled, cut
into small pieces (how to make
butter) 6 pieces of bacon, cooked, chopped
into small pieces (about 1 cup) 1 — 1 1/2 cups good sharp -LSB-...]
Ingredients: Crust 1 1/4 cups all - purpose flour 3/4 cup confectioners» (powdered) sugar 1/4 cup unsweetened cocoa powder 3/4 cup (1 1/2 sticks)
butter,
chilled and cut
into pieces 1/2 cup miniature semisweet chocolate chips
Form the
butter into logs in between parchment paper and
chill.
Peach, raspberry and almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g)
chilled unsalted
butter, cut
into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 392 °F.
chilled butter (must be cold), cut
into small pieces 2 cups peeled diced apples
chilled butter, cut
into small pieces 1/2 cup chopped pecans dash cinnamon (optional)
Add the cubed
chilled butter, and rub it in between your fingers until it's all distributed
into the flour.
Meyer Lemon Scones 2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup sugar 1/2 cup
butter,
chilled and cut
into 10 - 12 small pieces 8 - 10 tbsp fresh meyer lemon juice 1 - 2 tsp meyer lemon zest
After the crust was
chilling, I mixed the melted chocolate peanut
butter mixture (reserving some for drizzling on the top of the finished pie)
into the vanilla ice cream.
For the pâte brisée (pie crust): 1 1/4 cups all purpose flour, plus extra for dusting 1/2 teaspoon salt 1 teaspoon sugar 8 tablespoons
chilled unsalted
butter (one stick cut
into small pieces) 2 - 4 tablespoons ice water, plus extra if needed 1 egg, slightly beaten
3 cups all - purpose flour plus more for surface 3/4 cup granulated sugar 1 tablespoon baking powder 1 teaspoon dried lavender buds 1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks)
chilled unsalted
butter, cut
into 1 / 4 - inch cubes 1 cup plus 2 tablespoons buttermilk 2 teaspoons finely grated lemon zest 1 teaspoon vanilla extract 2 tablespoons sanding or granulated sugar
Total time: 1 hour, plus
chilling time Serves 8 2 cups flour 1 teaspoon kosher salt 1 tablespoon granulated sugar 1 cup (2 sticks) cold
butter, cut
into 1/4 - inch cubes.
Pie Shell 1 1/4 cups unbleached all - purpose flour, plus extra for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted
butter,
chilled, cut
into 1/4 - inch pieces 2 tablespoons vegetable shortening, frozen, cut
into small pieces 1 large egg white,
chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup 1 large egg yolk, beaten with 1/8 teaspoon water
1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted
butter, cubed and
chilled (or popped in freezer for 15 minutes after cut
into cubes) 1/4 cup water, ice cold, or more if necessary OR 1 large egg with 2 teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
2 1/4 teaspoons Active Dry Yeast (1 pkg)(NOT Rapid Rise, Pizza Crust or Bread Machine) 1/4 cup warm water (100 — 110 degrees F) 1/2 teaspoon sugar 3 1/2 cups all - purpose flour 1 1/4 teaspoon kosher salt 1 cup salted
butter (2 sticks),
chilled, cut
into tablespoon - size pieces 2 large eggs 1/2 cup sour cream 1 teaspoon vanilla
Add
chilled butter; using fingertips, blend
butter into mixture until coarse crumbs form.
Ingredients: Shortbread: 1 cup all - purpose flour 1/4 cup granulated white sugar pinch of salt 1/2 cup (1 stick)
chilled unsalted
butter, cut
into small pieces
For the Peanut
Butter Frosting 1/2 cup sugar 1/4 cup egg whites (from about 2 large eggs) 1 1/2 teaspoons vanilla extract 1/4 cup creamy peanut butter 6 tablespoons (3/4 stick) chilled butter, cut into 1 / 4 - inch
Butter Frosting 1/2 cup sugar 1/4 cup egg whites (from about 2 large eggs) 1 1/2 teaspoons vanilla extract 1/4 cup creamy peanut
butter 6 tablespoons (3/4 stick) chilled butter, cut into 1 / 4 - inch
butter 6 tablespoons (3/4 stick)
chilled butter, cut into 1 / 4 - inch
butter, cut
into 1 / 4 - inch cubes
Scrape the melted
butter and browned bits
into small bowl and
chill until solidified (about half an hour in the freezer, an hour or so in the fridge).
Or make
into a small loaf, bake and
chill, to be sliced and browned in
butter.
1) Mix flour,
butter and icing sugar in a bowl using two knives to cut the
butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough
into a ball on a cool, flat, floured surface 4) Flatten dough
into a disc and then wrap in plastic wrap, and
chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples
into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has
chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
For crumble 1 cup old fashioned oats 1/2 cup all - purpose flour 1/4 cup light brown sugar, packed 1/4 cup whole almonds, roughly chopped 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/2 cup (1 stick)
chilled unsalted
butter, cut
into small pieces, plus more for greasing ramekins
Use this three - ingredient buttermilk biscuit recipe, which calls for cutting
chilled shortening
into the dough as you would with cold
butter.
Carefully remove vanilla bean; pour brown
butter into a medium bowl and
chill until slightly firm, about 45 minutes.
Ingredients: 1/2 cup finely ground blanched almonds 1 3/4 cups all - purpose flour 1/2 cup sifted powdered sugar 1/2 cup unsalted
butter,
chilled and cut
into small pieces 1 large egg, lightly beaten 1 (21 - ounce) can cherry pie filling 2 tablespoons orange liqueur 1 teaspoon finely grated orange zest
Put the
chilled almond
butter balls, a few at a time,
into the carob powder, and shake the bowl to roll them around until completely coated.
* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking powder * 1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon dried (I used minced fresh basil instead) * 1/2 teaspoon sugar (I used organic sugar) * 3/4 teaspoon kosher salt (I used fine sea salt) * 1/4 teaspoon black pepper * 6 tablespoon (3/4 stick) unsalted
butter,
chilled and cut
into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus more for topping
For the Pâte Brisée 2 cups all - purpose flour 4 tablespoons granulated sugar 3/4 teaspoon salt 8 oz unsalted
butter,
chilled and cut
into approximately 16 - 20 cubes 6 tablespoons ice - cold water Directions In a food processor, combine flour, sugar and salt.
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut
into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted
butter (
chilled, cut
into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
ingredients PIE CRUST: 1 tablespoon light brown sugar 1 teaspoon Kosher salt 1 1/2 cups all - purpose flour (plus additional for dusting) 1 stick unsalted
butter (
chilled, cut
into 1 / 2 - inch cubes) 1/4 cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut
into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla extract
Pour
into a bowl, then cover surface with
buttered wax paper and
chill until cold, at least 1 1/2 hours.
ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups brown rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy
butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy
butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut
into 1 / 4 - inch slices, then cut
into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted,
chilled, and ready to press out) 1 tablespoon olive oil
One the crust comes together, roll it
into a ball and then
chill for 1 to 3 hours (this helps the
butter stiffen and make the crust more «workable»).