Add
the cubed chilled butter, and rub it in between your fingers until it's all distributed into the flour.
Add
cubed chilled butter and press it with a fork to combine evenly.
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
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
Add the
chilled,
cubed butter and, using a pastry blender, blend together the
butter and flour until it resembles coarse sand.
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
If the mixture looks soupy, you can add a few
cubes of
chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
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.
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.
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
Then, take the
chilled cubes of
butter and strew them all about.
* 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
3 cups + 1 tablespoon all - purpose flour plus more for dusting 1/4 cup granulated sugar 1/4 teaspoon salt 3 teaspoons baking powder 6 ounces (1-1/2 sticks) unsalted
butter,
chilled, cut into
cubes 1 egg 3/4 cup milk plus more for brushing scones 1/2 teaspoon vanilla extract Zest of 1 lemon 1 cup fresh or frozen blueberries Sanding sugar, optional
Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick)
chilled unsalted
butter, diced into 1 / 2 - inch
cubes (best to
chill cubes in the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening,
chilled 3 to 4 Tbsp ice water
Sweet Crust 1/2 cup almond powder 3/4 cup + 2 tbsp all - purpose flour 3 tbsp sugar 1/4 tsp salt 90 g
butter,
chilled and
cubed 2 tbsp cold water
For the topping: 1 1/2 cups all purpose flour 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup unsalted
butter,
chilled, cut in 1/2 ″
cubes 1/2 cup toasted, skinned and chopped hazelnuts
Crust and Topping: 1/2 cup whole wheat flour 1/2 cup all - purpose flour 1/2 cup almond meal 1/2 cup Uncle Sam Original Cereal (or old fashioned oats) 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup
chilled unsalted
butter, cut into 1/2 - inch
cubes 1 teaspoon vanilla extract 1/2 teaspoon almond extract
Dough: 1 cup all - purpose flour 1/2 teaspoon salt 6 tablespoons
chilled unsalted
butter, cut into 1 / 4 - inch
cubes 3 tablespoons ice water
1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks)
chilled unsalted
butter, cut into 1/4 ″
cubes 1 cup plus 2 tablespoons buttermilk 2 teaspoons finely grated lemon zest 1 teaspoon vanilla extract 2 tablespoons sanding or granulated sugar
Crust: 1 1/2 cup Bluebird Grain Farms pasayten hard white flour 1/2 teaspoon salt 1 tablespoon sugar 1/2 cup
chilled butter,
cubed 3 - 4 tablespoons cold water
2 cups all - purpose flour and some for dusting 2 tbsp baking powder 1/2 tsp baking soda 1 tsp sugar 1/2 tsp salt 8 tbsp salted
butter,
chilled and
cubed 3/4 cup + 2 tbsp buttermilk
2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all - purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2 tablespoon (7 grams) baking powder 1/2 teaspoon salt (3 grams) plus additional for egg wash 6 tablespoons (3 ounces or 85 grams) unsalted
butter,
chilled and cut into 1 / 2 - inch
cubes plus additional for baking sheet if not lining it with parchment 1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics) 1/4 cup (2 ounces) heavy cream 2 large eggs
Slowly, pulse in
cubed,
chilled butter, about two tablespoons at a time until all
butter is incorporated.
When
chilled and grated or cut into
cubes, coconut oil can be worked into crusts and doughs just as you would with
chilled butter.
1/2 cup all purpose flour 1/2 cup light brown sugar, packed 1/3 cup walnuts, coarsely chopped pinch of salt 3 tbsp unsalted
butter,
cubed,
chilled
Buttery Pie Crust: 1 cup cold
butter, cut in small
cubes and kept
chilled 2 cups unbleached flour 2 Tbsp.