Sentences with phrase «tablespoon ice water»

Add three tablespoons ice water into the mixture and pulse.

If necessary add (one by one) two more tablespoons ice water and pulse.

Drizzle 3 tablespoons ice water over mixture.

Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated.

Crust: 2 1/2 cups white spelt flour (or sub all purpose) 1 teaspoon white sugar 1 teaspoon salt 8 tablespoons cold unsalted butter 1/2 cup shortening, room temperature 1/2 cup plus 1 tablespoon ice water egg or milk + sugar for glaze

Ingredients: Pie Crust - yields 2 crusts 1 1/2 cup Einka ® (einkorn) Flour 1 1/2 cup Pasayten Hard White Whole Wheat Flour 1 teaspoon salt 3 tablespoons sugar (optional) 1 cup (2 sticks) chilled butter, cut into small pieces 6 tablespoons ice water Filling: 2 pints of fresh blackberries, approximately 1.5 lbs.

Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times.

For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice water

Ingredients: 1 1/2 cup Bluebird Organic Whole Grain Flour (Einka, Hard White or Emmer Flour recommended) 1/2 teaspoon salt 2 tablespoons sugar (optional) 1/2 cup chilled butter 3 to 4 tablespoons ice water

Almond Tart Crust 1 1/4 cups (155 grams) all - purpose flour 1/2 cup (60 grams) sliced almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons ice water

ingredients: for the crust: 2 1/2 cups AP flour 1 1/2 teaspoons kosher salt 1 tablespoon sugar 14 tablespoons cold unsalted butter 6 - 8 tablespoons ice water, or as needed

Pie Crust: 2 cups Spelt Flour 1/2 teaspoon Pink or Sea Salt 2 Tablespoons Maple Sugar, Coconut Sugar or Powdered Honey 1 1/4 cup Frozen Earth Balance Butter, cubed 1 - 3 Tablespoons Ice Water

2 tablespoons buckwheat flour or mesquite flour 7/8 cup gluten - free all - purpose flour blend of choice 1/2 teaspoon xanthan gum (omit if already in your flour blend) 2 tablespoons unsweetened cocoa powder (not Dutch processed) 3 tablespoons granulated cane sugar or coconut palm sugar 1/4 teaspoon sea salt 1/2 cup butter or dairy - free butter alternative 1 egg yolk or 3 tablespoons egg - free mayonnaise 1 tablespoon ice water

3/4 cup (105 g) superfine brown rice flour 1/3 cup (45 g) amaranth flour 1/4 cup (30 g) cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon fine sea salt 8 tablespoons cold unsalted butter, cut into 1 / 2 - inch pieces 1 egg yolk 5 to 7 tablespoons ice water

Pie Crust: 1 1/4 cups all - purpose flour 6 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons cold shortening 1/4 teaspoon salt 2 tablespoons ice water, or more as needed

Transfer the mixture to a bowl and sprinkle with 5 to 6 tablespoons ice water.

Almond Tart Dough 1 1/4 cups all - purpose flour 1/2 cup sliced almonds 1/4 teaspoon salt 2 tablespoons sugar 8 tablespoons (1 stick) cold butter, cut into cubes 1 large egg 3 tablespoons ice water

Pie Crust Dough 2 cups all purpose flour Pinch of kosher salt 12 tablespoons unsalted butter 1 tablespoon sugar 1 egg yolk 3 tablespoons ice water

3/4 cup (105 g) superfine brown rice flour 1/3 cup (45 g) amaranth flour 1/4 cup (30 g) cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon fine sea salt 1/2 vanilla bean, split lengthwise and seeds scraped 1/2 teaspoon orange zest 7 tablespoons cold coconut oil, cut into pieces 1 egg yolk 5 to 7 tablespoons ice water

While pulsing the food processor, add vinegar and then 3 tablespoons ice water.

1 cup all - purpose flour 1/2 teaspoon kosher salt 8 ounces extra-sharp cheddar cheese, grated 4 tablespoons (1/2 stick) unsalted butter, cut into bits 3 - 4 tablespoons ice water 1 garlic clove 1 cup loosely packed fresh curly parsley leaves 1/4 cup pecan or walnut pieces

Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry.

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

For an all - butter crust, try this pie crust recipe: 2 +1 / 2 cups all - purpose flour, 1 teaspoon salt, 1 tablespoon sugar, 1 cup unsalted butter (chilled and diced), 6 tablespoons ice water.

Add 6 tablespoons ice water to the container and continue pulsing until the dough just starts holding together.

1 large egg yolk 2 tablespoons ice water 1 teaspoon vanilla extract 1/3 cup roasted macadamia nuts 1 1/4 cups all purpose flour 1/3 cup sugar 1/4 teaspoon salt 1/2 cup cold unsalted butter, cut into small cubes

Ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/4 cup vegetable shortening 1/4 cup butter 4 - 5 tablespoons ice water

3 cups AP flour 1 teaspoon kosher salt 6 ounces unsalted butter, cold 3/4 cup vegetable shortening 1 egg, beaten 5 tablespoons ice water 1 tablespoon white vinegar

Tart Crust: 3/4 cup Walnut Pieces 1/2 teaspoon Sea Salt 4 Dates, pitted and sliced in half 1 cup Spelt Flour 6 Tablespoons Vegan Butter, frozen and cubed 2 - 3 Tablespoons Ice Water

CRUST: 1 1/2 cups White Spelt Flour 1/2 teaspoon Pink Salt 2 Tablespoons Powdered Honey 1 1/4 sticks frozen diced Unsalted Butter 2 - 3 Tablespoons Ice Water

3 Cups AP Flour 1 1/2 Teaspoon Salt 1/2 Teaspoon Baking Powder 1 Cup Lard 1 Whole Egg 1 Teaspoon Apple Cider Vinegar 5 Tablespoons Ice Water

4 to 6 tablespoons iced water

Crust: 1 1/2 cups unbleached all - purposed flour 8 Tablespoons cold butter or vegan margarine, chopped 1/2 cup powdered sugar 2 teaspoons lemon zest 3 Tablespoons ice water

Add 6 tablespoons ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.

Tart Crust 1 cup (125 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/4 teaspoon salt 1/2 cup (65 grams) powdered sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 - 4 tablespoons ice water

Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.

Add 2 tablespoons ice water and pulse until the dough comes together when pressed between fingers.

1/2 cup (70 g) superfine brown rice flour 1/3 cup (45 g) buckwheat flour 1/3 cup (40 g) tapioca starch 1/3 cup (35 g) hazelnut flour 2 teaspoons ground chia seeds (optional) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 tablespoons (110 g) cold unsalted butter, diced 6 to 8 tablespoons ice water

for the crust 8 tablespoons coconut oil — melted, plus more for greasing the tart pan 1/2 cup (90 g) brown rice flour 1/2 cup (65 g) garbanzo flour --(I make my own by grinding sprouted and dried garbanzo beans) 1/4 cup (30 g) tapioca flour 1 tablespoon almond flour 1 tablespoon coconut sugar 1/4 teaspoon sea salt 1 teaspoon vanilla extract 4 - 5 tablespoons ice water

LEMON TART RECIPE For the pastry: 1 1/2 cups flour 1/2 cup sugar Pinch of salt 1/2 cup chilled butter, chopped 2 egg yolks 1 tablespoon iced water

Add two tablespoons ice water; blend just until moist clumps form, adding more water by teaspoonfuls if mixture is dry.

Sprinkle with 3 tablespoons ice water and toss to mix.

Ingredients: 2 Cups All Purpose Flour 1 Cup Cake Flour 1 1/2 Teaspoons Vanilla Sugar (may substitute regular sugar) 1 Teaspoon Fine Sea Salt 1 Large Egg 1/3 Cup plus 2 Tablespoons Ice Water 1 Teaspoon White Vinegar 1/2 Cup Cold Vegetable Shortening, cubed 1 Stick Cold Unsalted Butter, cubed Guava Paste (popular brand is Goya, can be found in most grocery stores) 1/4 Cup Sugar (for sprinkling) 1 Egg White (for brushing)