Pies and Pastry Recipes | Jackson's Job

Buttermilk Pie Recipe: Can We Get it Less Sweet?

Jackson — Mon, 10 Apr 2023 15:27:42 +0000

A Little History on this Buttermilk Pie Recipe

A buttermilk pie recipe is to be one of the many desperation pies that were invented during times of hardship like the World Wars or the Great Depression. It is a simple pie with very little ingredients that has evolved over the years. Although it is supposed to be simplistic and affordable, the buttermilk pie has grown to become quite the pretentious pie in some areas of the country to show off wealth and substance. The addition of more sugar, butter, nutmeg, vanilla beans and fresh lemons became popular as times became more stable and people were no longer struggling to make ends meet. Instead of cutting corners, they wanted to show off their prosperity.

Yet, here we are again in a recession where prices are at an all time high due to inflation, shortages and price gouging. No more showing off our wealth for the most of us. Many folks are now looking for ways to enjoy a sweet treat without having to spend an abundance in ingredients. So we will show you the basics and also discuss additions you can add to enhance the pie.

Step-By-Step Instructions

Below, you will see how easy it is to make this buttermilk pie recipe. The hardest part is deciding what flavorings and how much sugar you want in your recipe. We will show you the bare bones and give you tips and tricks along the way to make it your own.

Step 1: Gather Your Ingredients

Prior to making any recipe, it is always wise to gather your ingredients ahead of time. This helps ensure you don't forget adding any of the items and will also guarantee you have everything needed on hand and at the appropriate temperature. In this instance, you will need to melt and cool the butter. In addition, you want to bring the eggs and buttermilk to either room or just slightly below room temperature. Our house is currently 70°F (21°C) for reference. The temperature of the ingredients will affect the baking duration, so keep that in mind when budgeting your time. The colder the ingredients, the longer your buttermilk pie must bake.

Step 2: Blind Bake Your Pie Shell

For best results, we like to blind bake the pie shell to a partial bake. This is also known as parbaking. Even though the pie shell will be spending quite a significant amount of time in the oven, parbaking helps ensure a crispy flaky pie shell and soggy bottoms. We also recommend docking the pie. Piercing the pie shell with the tines of a fork several times will help prevent air bubbles from forming.

Cover the pie with aluminum foil or parchment. Press it down gently so it forms to the shape of the pie shell. I like to use two sheets of aluminum foil and stager them so the crust edges are completely hidden. This will prevent over browning.

Next, fill the aluminum foil or parchment with weights. I like to use rice. However, pie weights, beans, rice, dry pasta, sugar and flour all work well for this step.

After it has baked for 15 - 20 minutes, we remove it to a wire rack and carefully remove the rice. Do this slowly to prevent burns.

The crust should look be pale and parts will be dry while others are still damp. This is a partial bake. Set it aside for several minutes to cool before proceeding.

After the pie shell has cooled, you may want to cover the edges with a pie shield or some of the aluminum foil we used earlier. This will keep the crust edge from over browning as it bakes in the oven. We do this with all our pies.

Step 3: Prepare your Filling

In a large bowl, we want to combine our granulated white sugar, brown sugar, flour and salt. Whisk or sift the ingredients together until there are no lumps remaining.

Next, pour in the butter and mix it until the sugar is well coated.

Feel the sides of the bowl. Is it really warm to the touch? If so, wait 5-10 minutes before adding in your eggs in case that butter is a wee too warm to avoid cooking your eggs. If the sides are cool or lukewarm, add the eggs.

Mix until just combined. Do not beat in a lot of air. It should look like this.

Add in your buttermilk and vanilla at this stage. If you are using any lemon, in it will go, too. A precaution about adding lemon into the batter. It can sometimes cause the buttermilk to separate which can lead to a separation of the pie into two distinct layers as it bakes. The top will almost be cake like and the bottom will be custard. This is especially true for the cheaper buttermilks that have put additives into the milk such as modified corn starch, tapioca starch, locust bean gum, and carrageenan. This is another reason why we left the lemon out of our recipe. Because it made the pie unpredictable.

Gently stir the mixture until it is homogenized and a very thin batter. At first it doesn't want to combine, but then it blends together nicely.

Step 4: Bake your Pie

Put your pie shell on a baking sheet larger than the size of your pie pan. It's best if it has a lip to catch any spilled batter as you transfer it into the oven or as it bakes. Pour the batter into your pie shell. You may notice there is undissolved sugar in the bottom of the bowl. Make sure to add this to the shell. The excess sugar creates that crispy layer on top. The batter should come up to nearly the top of the pie shell. If you are using a store bought pie shell, it could be a little shallow and you may find yourself with extra batter. You can pour the excess into a ramekin and bake alongside the pie.

You want to bake the pie for 40 - 60 minutes. The top should turn a golden brown in the center and the edges will be a lighter golden amber. This is caramelized sugar. The pie should be set in the center where it just lightly wobbles. The temperature for custards should ideally read between 170°F - 180°F (77°C - 82°C) in the center. Baking above this temperature risks over cooking the eggs and can lead to weeping, curdled or a split custard. When baked correctly, the pie will be slightly puffed up like you see below.

Step 5: Let the Pie Rest

As the pie cools, the top will settle and become level. It make crack a bit, especially where the crust meets the edges. This is the caramelized layer and it isn't uncommon for this to happen, especially on a humid day. Letting the pie cool in the oven with the door ajar for 5 - 10 minutes will help prevent cracks from becoming excessive.

Now comes the hard part: the pie must cool at room temperature a good 90 minutes or more. Do not slice into this pie until it has cooled or you risk a runny texture. The pie filling has to set by letting the temperature come down slowly. Popping your pie into the fridge too early or cutting too soon will result in a little puddle of filling. It's perfectly safe to eat, it's just a bit of a mess. It's a lot like instant pudding pies. The longer you let them set and then chill, the firmer the texture it will be. We recommend cooling to room temperature and then consider chilling it overnight for the best texture and flavor. With that said, this pie tastes lovely warm.

Ideally, when you cut into the pie, it should hold its shape like the photo below. It should be a uniform texture from top to bottom and be well...custard like. This is essentially a custard, after all. The pie is very sweet. A small piece is all you need. If you don't like pumpkin pie, custards or puddings, you won't likely enjoy this buttermilk pie recipe. But if you are a fan of egg custard? You'll likely enjoy this immensely. Before you dig in and start making your own, read on if you want to see how we faired with our sugar experimentations. Perhaps it will help you decide how sweet you want to make your pie!

Experimenting with Sugar and other Ingredients

When it comes to buttermilk pie, it can be quite cloy depending on the recipe. You can find those that use a whopping 2 cups (400g) of sugar for this pie. We knew from experience with other pie recipes, this was likely way too sweet, but we made it anyway. In fact, we experimented with over a dozen combinations and recorded the results below.

The recipe we share was the most favored when taste tested by a large variety of individuals. The second most popular had 1 1/4 cups (250g) of sugar. It didn't really matter if it was all white or brown sugar or a combination of the two. Both were well liked.

Too Little Sugar?

If you use less than the amount of sugar we are recommending, the baking time has to be adjusted down to around 30 minutes to ensure the pie doesn't split, curdle or turn into a weeping mess. The same applies when you cut the butter down any less than provided. This pie had 1/4 cup (56g) of butter and 1/2 cup (100g) of sugar. The tartness of the buttermilk really shined here and you had a custard very reminiscent of a cheesecake.

The draw back is the crunchy caramelized layer of sugar will not happen. The browning happens with time and excessive sugar that doesn't dissolve. The excessive sugar also protects your eggs from splitting, curdling or weeping. You really have to keep an eye on the temperature to prevent this pie from ruining. The surface will be quite pale, so you'll want to completely bake that crust prior to adding the filling if you want to go with the less sugar or butter route.

This pie had the same amount of sugar yet baked for 45 minutes. It split. The top half was more like a quiche and the bottom half was a delicious custard. A sweet and savory pie. A disaster, but part of it was edible.

This pie had the same amount of ingredients described above but was baked the full 60 minutes. Anyone care for a slice of sweetened scrambled eggs? No thank you. This went to the birds. Literally. They enjoyed it immensely.

Here is another pie. This time we tried adding 3/4 cup (150g) of sugar. It faired better. It did get a little crunchiness on top but the insides were a little over-baked to get the golden layer. The eggs started to weep a little. It was edible, but it wasn't incredibly tasty. Again, to bake it just right, there was no browning. So we decided to up the sugar, one tablespoon at a time until we found the "sweet spot." If you want a crunchy layer and a pie that's still good to eat, then you will need the minimum amount of sugar we provide in the recipe.

Using Brown Sugar?

Let me tell you, we enjoyed these pies immensely! The all brown sugar pies gave a rich flavor and we found we could sneak that sugar down to around 3/4 cup (169g) and still get a lovely crunch on top. The inside of the pie was a very rich and tangy butterscotch. We adored this sweet little pie and couldn't get enough. We tried it with a graham cracker crust like you see below and it was amazing! But not everyone was a fan. Some just don't care for the butterscotch taste as opposed to the more mellow caramel you get with just white granulated sugar. However, if you love brown sugar, we encourage you to dive right in.

This was another version of the brown sugar pie. This time, we did 1/2 cup (113g) of brown sugar and 3 tbs (38g) white sugar. This was a very, very nice pie. Many enjoyed this pie. This was our second favorite.

Buttermilk Substitutes

We are not a fan of using a buttermilk substitute for this recipe. It does something quite odd to the crust and texture of the pie. First, we got a wrinkly pie and the layer of crunch was more like a layer of goo by the time it cooled. Water got trapped beneath the caramelized layer and above the custard and it turned the crunchy topping into a weeping mess. We first thought we overbaked the pie. So we baked it for less time and double checked with two different thermometers. It happened again and again. It was more apparent with graham cracker crusts and lower fat milks.

So we tried again with a higher fat milk. The crust was much better, but it was more grainy like crystallized sugar. The pie was weepy and separated frequently. Even at lower temperatures, the pie tended to have a soggier crust due to the natural separation that occurs when vinegar or lemon juice is added to milk.

If you aren't a huge fan of custards, you might not even notice some of the differences. But to us, it was obvious and not pleasant. Plus, the complex flavor of the buttermilk pie was gone by using the substitute. It was no longer tangy with these little undertones of flavor. It was just flat with some vanilla added. In the end, we preferred the simple and classic version with less sugar. What type will you like best? Only one way to find out!

Substitutions and Tips

Here are some common substitutions and tips for this buttermilk pie recipe.

Substitute the pie shell for a graham cracker crust. Plus, you don't have to bake it ahead of time! You can even make your own homemade graham cracker crust!
Add some spice to your pie. Try adding 1 tsp (1g) of cinnamon to the sugar or sprinkling the top of the pie with some nutmeg.
We don't recommend buttermilk substitutes for this recipe. We tried several times and not one pie was worth the time or effort.
Lemon can cause the pie to separate into two distinct layers. This is due to the milk solids in the buttermilk reacting to the acidity in the lemons.
Use full fat buttermilk without additives for best results.
Using a thermometer is strongly recommended when making custards to avoid over-baking.
All custards need to set by slowly cooling to room temperature before slicing. Failure to do so will result in a runny or loose texture.
Do not overbake custards. The eggs in custards can weep, separate, split, scramble and ruin your pie.

Storage

Buttermilk pies must stay chilled in the refrigerator until ready to eat and any leftovers must be returned to the fridge promptly. When in doubt, throw it out.

For longer storage, wrap the pie with plastic wrap or use an airtight container and store it up to 4 days in the refrigerator or 2 months in the freezer. To thaw, place frozen pie in the fridge overnight for at least 8 – 12 hours. Then bring out 20 - 30 minutes prior to serving.

Buttermilk Pie

This is a custard like pie that is tangy, smooth and creamy. It will remind you a bit of custard and a bit of cheesecake. It's easy to make for the beginner.

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 399.4kcal

Ingredients

1 cup (240mL) room temperature buttermilk
3 large (150g) room temperature eggs
¾ cup (150g) granulated sugar
6 tbs (85g) butter, melted and cooled
3 tbs (42g) brown sugar
3 tbs (28g) flour
½ tsp (2.5mL) vanilla
¼ tsp (1.25g) salt

9" pie crust

Instructions

Preheat oven to 350°F (180°C.)
Dock and blind bake the pie crust 15-20 minutes. Set aside to cool.
Melt and cool butter. Bring eggs and buttermilk to room temperature. Set aside.
In a large bowl, whisk together sugars, flour and salt. Whisk in butter and vanilla. Next, whisk the eggs until well combined. Gradually add the buttermilk and whisk until smooth. The batter will be thin. Pour into a cooled pie shell.
Bake 40 - 60 minutes, until center is set. The center of the pie should reach between 170°F - 180°F (77°C - 82°C) for best results. Turn off the oven, prop open the door and let the pie sit for 5 - 10 minutes or until the top settles to avoid excessive cracking.
Cool the pie completely on wire rack before cutting or chilling as the pie needs to finish setting. If you prefer a chilled pie, refrigerate a minimum of 4 hours after pie has cooled to room temperature, at least 90 minutes.
Immediately refrigerate any leftovers.

Notes

Buttermilk pie uses as much as 2 cups of sugar in a variety of recipes. The more sugar you add, the more undissolved sugar will rise to the top and caramelize resulting in a crispy and more golden brown layer. The less sugar you use, the less sugar will rise to the top. This will lead to light to medium golden browning. With as little as 1/2 cup (100g) there will be no crunchy layer and the pie will bake much faster. With less sugar, the pie becomes more prone to splitting, weeping and curdling the eggs.

Common Additions:

Adding the juice and zest from one lemon will give you a lemony buttermilk pie!
Some like to use 1 tbs (15mL) of lemon juice with 1 tsp (5mL) of vanilla extract.
Try sprinkling the top nutmeg prior to baking for a traditional egg custard taste.

Nutrition

How to Blind Bake a Pie Crust or Shortcrust Pastry

Jackson — Sun, 12 Feb 2023 00:25:17 +0000

A Little Guide on How to Blind Bake a Pie Crust or Tart Shell

Learning how to blind bake a pie shell is an essential skill to learn if you want to make pies that are perfect for cooled fillings such as pudding, custards and berry compotes. By blind baking, you are either par-baking or fully baking the pie shell so that it will be crisp, flaky and golden brown by the time you add your filling. Before we go forward, do you have a pie crust or tart shell recipe? If not, check out one of our current pie crust recipes we offer on our website. If you are good to go, skip forward to our step-by-step instructions.

Pâte Brisée is the traditional shortcrust pie recipe that is perfect for savory dishes. Use this recipe to make a delicate and flaky pie shell.
American pie crust is a more simple version of the aforementioned pâte brisée. It is just as easy to make with one less ingredient.
Pâte à Foncer is an enriched shortcrust pastry that uses an egg to bind the ingredients. It makes it a more sturdy but easier to work with dough!
Pâte Sablée is an enriched sweet shortcrust pastry that uses egg and sugar to make an even tastier pie crust. It is intended for desserts.
Pâte Sucrée is a very sweet shortcrust pastry perfect for tarts and other delicate desserts. It's so sweet, it's almost a cookie.

Step-By-Step Instructions

Below, we will teach you how to blind bake a pie crust. If you want to try to make your own pie crust, we encourage it! But this works for store bought pastry dough as well. There are four main types of french pastry: pâte brisée, pâte à foncer, pâté sablée and pâte sucrée. This method works for all of them in addition to many other varieties of pastry dough.

Step 1: Shape the Crust

You'll want to carefully lay the pastry into the pie shell and pretty it gently into place. Fold over or trim the edges.

Step 2: Crimp the Edges

If you are making your own pie shell, you'll want to crimp, flute or otherwise decorate your edges. This serves two purposes: to look pretty and also to help keep the pie crust in shape as it bakes.

Step 3: Chill the Dough

After you have shaped the pie shell and crimped the edges, you'll want to cover and chill the dough while the oven preheats. This will eliminate excessive shrinkage and melting crusts.

Step 4: Pick your Oven Temperature

Pick your temperature. For a savory pie shell, preheat your oven to 425°F (220°C.) For a sweet pie shell, preheat your oven to 350°F (180°C.) There are four main types of french pastry: pâte brisée, pâte à foncer, pâté sablée and pâte sucrée. The pâte brisée and pâte à foncer should be baked at a higher temperature to assist in browning. However, the pâté sablée and pâte sucrée should be baked at a lower temperature to avoid over-browning due to the sugar in the recipe. If you do not know what kind of pie crust you are using, err on the side of caution and bake at the lower temperature.

Step 5: Shape the Dough

After the dough has chilled, you will want to dock the dough with the tines of a fork. Docking means you poke holes in the pastry.

Make sure to cover the bottom and sides of the pie crust to ensure the dough doesn't puff up during baking.

Step 6: Prepare the Pie Shell

You will want to line the pie shell with two pieces of aluminum foil. You can also use parchment paper, but it is not recommended as it can catch in higher temperatures and often exposes the crust making it prone to over-browning.

The second piece of aluminum foil will help cover the edges of the crust and ensures the weighs do not seep into the pie crust as aluminum foil is prone to tearing.

Now you want to line the aluminum foil with rice, beans, pie weights, flour or even sugar. You need to weigh the crust down to prevent it from sliding, falling or bubbling up as it bakes.

Place the pie pan on a baking sheet if available to make it easier to transfer to and from the oven.

Step 7: ParBake the Crust

Now we are going to parbake the crust. You want to bake for a while with the weights and aluminum foil so that the crust bakes through but doesn't puff up or get too brown. They call it blind baking because the crust should be completely covered in this step and you can't see what is going on.

The pie shell may look wet at this stage. This is perfectly normal. The moisture will evaporate as it continues to bake.

Step 8: Return to Oven to Finish Baking

Now you want to carefully remove the aluminum foil and weights to finish baking the pie crust. You can save the weights for the next time you need to par-bake or blind bake a pie crust.

Tips

Here are some common tips for this recipe.

Do not skip the docking. This ensures the crust will keep its shape during the baking process.
Do not use plastic wrap or wax paper to line the crust. Some recipes call for these two items. Wax paper and plastic wrap can melt at high temperatures and ruin both the oven and your pie shell. Don't do it.
Make sure the edges are completely covered during blind baking to prevent over-browning or burning.
Immediately after the shell comes out of the oven, a thin layer of egg white can be brushed on to create a barrier for liquid fillings.
Brush the bottom of a cooled pie shell with tempered chocolate for a barrier to sweet fillings.
If you do not know what kind of pie crust you are using, err on the side of caution and bake at the lower temperature. You will end up with a blond crust if you guessed wrong, but it will be fully baked and not burnt.

Storage

A fully baked pie shell can be kept at room temperature loosely covered for up to 3 days. It can be frozen up to 3 months. Cover in plastic wrap and then in aluminum foil for best results. Thaw overnight in the fridge completely wrapped before using.

Blind Bake a Pie Shell

Learn how to blind bake both savory and sweet pie shells with these simple steps.

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 175kcal

Ingredients

9" (23cm) pie shell or crust

Instructions

Chill in pie shell until firm. Dock the bottom and sides with the tines of a fork. Place a layer of parchment or aluminum foil on top of the pastry. Fill with rice, flour, sugar, beans or pie weights.
Preheat your oven to 350°F (180°C.)
Blind bake pie shell for 20 - 25 minutes. Remove from oven, carefully remove parchment or aluminum foil to avoid spilling weights. Return pie shell to oven and bake an additional 10 - 20 minutes or until lightly golden brown. Rotate every 5 minutes for even browning. Remove pie crust or tart shell from oven and place on a wire rack to cool completely before filling unless otherwise directed by recipe.

Notes

Alternative Baking Method: Preheat your oven to 425°F (220°C.) Blind bake pie shell for 10 - 15 minutes. Remove from oven, carefully remove parchment paper or aluminum foil to avoid spilling weights. Return to oven and bake an additional 5 - 10 minutes or until lightly golden brown.

*Glass bakeware can break, crack or shatter under extreme temperature changes. If using a glass pie pan, bring the dish back up to room temperature prior to placing in the oven

Nutrition

Pâte Sucrée – Sweet Shortcrust Pastry Recipe

Jackson — Fri, 10 Feb 2023 23:01:50 +0000

A Little Background on this Sweet Shortcrust Pastry Recipe

Sweet shortcrust pastry is also known as pâte sucrée. This sweet shortcrust pastry recipe is perfect for custard tarts, cream pies, jammy biscuits and other sandwich cookies. This recipe is pretty easy to do and will make enough for a single pie or tart pan. It is so easy to make you'll be wondering why you've purchased pie and tart shells prior to this. It is easy to just give a recipe and move on, but what about a little background on shortcrust pastries?

What is shortcrust pastry?

Shortcut pastry dough has a specific ratio of two main ingredients: the flour and fat. The flour is typically two times the amount of butter by weight. This 2:1 ratio is easy to remember when making pastry dough. You may also hear this recipe ratio referred to as half fat to flour. The water or liquid ingredients is also typically one-half the amount of fat by volume.

Butter is the most common fat in shortcrust pastries, but it isn't uncommon to find recipes with lard, margarine, vegetable shortening or a blend of two types of fat such as vegetable shortening or lard and butter. This is because shortening and lard often improves the texture and flakiness of the pastry dough whereas the butter gives tenderness and flavor.

There are also two types of methods to making shortcrust pastry. One method is the rubbing of cold butter into flour and then adding the remaining cold ingredients quickly. Keeping the ingredients cold is said to create the ultimate pie or tart shell by many bakers. The rubbing-in method is often used when making pâte brisée, pâte à foncer or pâté sablée. Pâte sucrée, however, often uses the creaming method. The creaming method is where you start with softened butter and cream in the sugar to add the remaining ingredients, usually at room temperatures. Many first time pie and tart shell makers find this to be an easier to work with dough as a result.

As you may have surmised, there are four main types of french pastry: pâte brisée, pâte à foncer, pâté sablée and pâte sucrée. There are many variations of these shortcrust pastry recipes and different countries of origins, but we are sticking with these four today. It is also helpful to understand the basics behind each one of these pastries and their uses in order to make the right decision on which pastry you need for a particular recipe. Let's go over the basics of each of them briefly. Look at the chart below. Which one do you think would be better for a chicken pot pie versus a lemon meringue pie?

Pâte Brisée

Pâte brisée is crisp and crumbly and has a rich buttery flavor. Translates to mean "broken dough," pâte brisée is also known as shortcrust pastry dough or pie dough. This shortcrust pastry is perfect for both sweet and savory pies, quiches and tarts. Because it is typically only flour, fat, water & salt, this shortcrust pastry is a little finicky to work with when rolling out. Sugar is sometimes used to delay gluten formation and to promote browning, but not as a sweetener. This dough is crumbly, tender and flakes easily.

Pâte à Foncer

Pâte à foncer is a shortcrust that has an egg added to the dough. It is an enriched shortcrust pastry. The egg helps bind everything together and helps prevent shrinking, collapsing and tearing when forming the dough and while baking. Sugar is sometimes used for delaying gluten formation and browning, but not to add sweetness. It isn't uncommon to see baking soda in small amounts to also aid in browning. This enriched shortcrust is a sturdier pastry that is more prone to snapping and breaking than crumbling and flaking.

Pâte Sablée

Pâté sablée translates into "sand paste." Pâté Sablée is a sweet shortcrust pastry, but only moderately so. It is made using the rubbing in method. Pâté sablée will remind you a lot of shortbread but will be a little more sturdy and less crumbly because of the addition of eggs. Egg yolks are most commonly used so that the crumbly texture remains with a slight snap and to give a better flavor. Pâté sablée uses less sugar and the finished crust is far more crumbly than Pâte sucrée.

Pâte Sucrée

Pâte sucrée translates simply into “sweet dough." This sweet pastry is a very rich buttery crust that is also lightly sweet to the taste. It is made using the creaming method. This pastry is nearly as sweet as a cookie, and falls somewhere between a savory pie crust and a rich sugar cookie. In fact, both the sweet shortcrust pastries are in many sandwich type cookie recipes and gingerbreads. This crust is so delicate from all the sugar that it practically melts in your mouth but is also sturdy and snappy under those cream pies and custard tarts. Pâte sucrée is more dry and snaps in comparison to pâté sablée that is more sandy and crumbles.

Step-By-Step Instructions

Now that we have learned a little about shortcrust pastries, let's get to making this sweet shortcrust pastry recipe or the pâte sucrée. It really is easy to make, I promise.

Step 1: Cream the Butter and Sugar

In a large bowl, beat softened butter and sugar until smooth. We are using granulated white sugar.

Step 2: Separate the Egg

Separate the egg white from the yolk. We only need the egg yolk for this recipe so you can save the egg white for an omlet or perhaps meringue to use with your shortcrust pastry. Set aside.

Step 3: Beat in the Egg Yolk

Now we want to mix the egg yolk, vanilla and salt until smooth. Vanilla isn't crucial for this recipe and only adds flavor to the crust. You can skip it altogether if you don't want to use it.

Step 4: Add the Remaining Ingredients

You want to mix in the flour, vinegar or lemon juice and water until a sandy dough begins to form. It should hold its shape nicely when squeezed together but should crumble apart easily. You can make this by hand or machine, but don't overmix if using an electric or stand mixer. Only mix on low and until the dough comes together.

Step 5: Turn out the Dough

On a clean work surface, turn out the dough and begin squeezing the dough together into a round disc. You may knead the dough briefly to help gather it, but don't over do it.

You should end up with a round shape within a minute or two. Do not overwork the pastry.

Step 6: Chill the Dough

Wrap the dough tightly in plastic wrap. Use a plastic bag or an airtight container. You need to chill the pastry before you use it. At least 20 minutes or until it's firm, but 2 hours to overnight is best. Working with pastry dough too soon can lead to a tough crust. Once it has chilled, you are ready to use this sweet shortcrust pastry!

Substitutions and Tips

Here are some common substitutions and tips for this sweet shortcrust pastry recipe.

Instead of butter, substitute margarine or vegetable shortening. If using vegetable shortening, you may need to add an additional tablespoon (15mL) of water.
The lemon juice or vinegar is used to make the dough more pliable and to delay gluten formation. You can replace it with equal amounts of water.
If you are having a hard time bringing the dough together, add up to 2 more tablespoons or 30 mL of water. Add it one teaspoon or 5 mL at a time.
Use the zest of a lemon for a zesty and zippy tart shell. This is a perfect addition to a lemon meringue pie or custard tart.
Vanilla is optional and is just for flavor enhancement. It can be omitted.
Do not use vegetable oil spread or sticks for this recipe. You need at least 80% fat content and most vegetable spreads have significantly less fat.
For best results, chill the dough overnight and bring to room temperature. This could take 20 - 30 in a room that is 70°F (21°C.)
If the dough cracks or is too firm to roll, it is too cold. Allow the dough to sit 5 - 10 minutes. Some minor cracks along the edges can happen. This is normal for shortcrust pastry.
If the dough begins to stick and pull away, the dough is too warm. Chill 10-15 minutes and try again.

Storage

This sweet shortcrust pastry will last up to 3 days in the fridge and 4 months in the freezer. Wrap tightly in plastic wrap and then in aluminum foil to store in the freezer for best results. Allow to thaw overnight in the refrigerator. For safety, do not thaw on counter as the pastry contains eggs.

Pâte Sucrée - Sweet Shortcrust Pastry Recipe

This is a sweetened shortcrust pastry recipe excellent for cream pies, tarts and custard fillings. We use the creaming method to make this classic dough to make it easier for the beginner or for those that struggle with shortcrust pastry.

Prep Time 10

Cook Time 30

Chill Time 1

Total Time 1 40

Servings

Calories 197.5kcal

Ingredients

1 ½ cups (225g) flour
½ cup (113g) softened butter or margarine
¼ cup (50g) sugar
3 tbs (45mL) water
1 large (20g) egg yolk
1 tsp (5mL) white vinegar or lemon juice
½ tsp (2.5mL) vanilla
⅛ tsp (.625g) salt

Instructions

Cream together softened butter or margarine and sugar.
Beat in egg yolk until smooth. Mix in vanilla and salt. Add in flour mixture, vinegar or lemon juice and water. Mix until a soft dough begins to form.
Pat into a round disc about 1" (2.54cm) thick. Wrap in plastic wrap and chill until firm, about 2 hours or overnight.
Bring out pastry 20 - 30 minutes prior to shaping. Flour work surface. Roll into a 12" (30cm) circle, turning frequently to prevent sticking. Add more flour to work surface as needed.
Place pastry dough into tart or pie pan and trim off excess. Chill in pie pan* 20 - 30 minutes while oven preheats to prevent shrinkage. Dock the bottom and sides with the tines of a fork. Place a layer of parchment or aluminum foil on top of the pastry. Fill with rice, flour, sugar, beans or pie weights.
Preheat oven to 350°F (180°C.) Blind bake pie shell for 20 minutes. Remove from oven, carefully remove parchment paper or aluminum foil to avoid spilling weights. Return to oven and bake an additional 10 - 20 minutes or until lightly golden brown. Remove pie crust or tart shell from oven and place on a wire rack to cool completely.

Notes

*Glass bakeware can break, crack or shatter under extreme temperature changes. If using a glass pie pan, bring the dish back up to room temperature prior to placing in the oven.

Nutrition

Calories: 197.5kcal | Carbohydrates: 22.5g | Protein: 2.3g | Fat: 11g | Saturated Fat: 7g

Pâte Sablée – Enriched Sweet Shortcrust Pastry

Jackson — Fri, 10 Feb 2023 14:30:26 +0000

A Little Background on this Enriched Sweet Shortcrust Pastry Recipe

Pâte sablée is a crumbly, flaky enriched sweet shortcrust pastry that is perfect for desserts such as custard tarts, sandwich cookies and pumpkin pie. This recipe will make a single pie or tart shell. Before we get to the recipe, let's briefly discuss the four main types of pastry dough.

What is shortcrust pastry?

Butter is the most common fat in shortcrust pastries, but it isn’t uncommon to find recipes with lard, margarine, vegetable shortening or a blend of two types of fat such as vegetable shortening or lard and butter. This is because shortening and lard often improves the texture and flakiness of the pastry dough whereas the butter gives tenderness and flavor.

As you may have surmised, there are four main types of french pastry: pâte brisée, pâte à foncer, pâté sablée and pâte sucrée. There are many variations of these shortcrust pastry recipes and different countries of origins, but we are sticking with these four today. It is also helpful to understand the basics behind each one of these pastries and their uses in order to make the right decision on which pastry you need for a particular recipe. Let’s go over the basics of each of them briefly. Look at the chart below. Which one do you think would be better for a chicken pot pie versus a lemon meringue pie?

Pâte Brisée

Pâte brisée is crisp and crumbly and has a rich buttery flavor. Translates to mean “broken dough,” pâte brisée is also known as shortcrust pastry dough or pie dough. This shortcrust pastry is perfect for both sweet and savory pies, quiches and tarts. Because it is typically only flour, fat, water & salt, this shortcrust pastry is a little finicky to work with when rolling out. Sugar is sometimes used to delay gluten formation and to promote browning, but not as a sweetener. This dough is crumbly, tender and flakes easily.

Pâte à Foncer

Pâte à foncer is a shortcrust that has an egg added to the dough. It is an enriched shortcrust pastry. The egg helps bind everything together and helps prevent shrinking, collapsing and tearing when forming the dough and while baking. Sugar is sometimes used for delaying gluten formation and browning, but not to add sweetness. It isn’t uncommon to see baking soda in small amounts to also aid in browning. This enriched shortcrust is a sturdier pastry that is more prone to snapping and breaking than crumbling and flaking.

Pâte Sablée

Pâté sablée translates into “sand paste.” Pâté Sablée is an enriched sweet shortcrust pastry, but only moderately so. It is made using the rubbing in method. Pâté sablée will remind you a lot of shortbread but will be a little more sturdy and less crumbly because of the addition of eggs. Egg yolks are most commonly used so that the crumbly texture remains with a slight snap and to give a better flavor. Pâté sablée uses less sugar and the finished crust is far more crumbly than pâte sucrée.

Pâte Sucrée

Pâte sucrée translates simply into “sweet dough.” This enriched sweet pastry is a very rich buttery crust that is also lightly sweet to the taste. It is made using the creaming method. This pastry is nearly as sweet as a cookie, and falls somewhere between a savory pie crust and a rich sugar cookie. In fact, both the sweet shortcrust pastries are in many sandwich type cookie recipes and gingerbreads. This crust is so delicate from all the sugar that it practically melts in your mouth but is also sturdy and snappy under those cream pies and custard tarts. Pâte sucrée is more dry and snaps in comparison to pâté sablée that is more sandy and crumbles.

Step-By-Step Instructions

Now that we have learned a little about shortcrust pastries, let’s get to making this enriched sweet shortcrust pastry recipe or the pâte sablée. This will become one of your favorite pie shell recipes!

Step 1: Rubbing-In Method

When making this enriched sweet shortcrust pastry recipe, you will need to use the rub-in method to combine the flour with the butter. This creates a short, crisp dough, perfect for your savory pies and pastries. First, you will need to cube a stick of butter that is cold. Cut the butter into small cubes about 1/2″ or 1.27cm in size. Set aside. In a large bowl, combine flour, sugar and salt until well blended.

With your fingertips, begin rubbing the butter in with the flour and salt. You will be coating the flour in the butter which will make a more delicate pie shell.

You should end up with various sized pieces from pea sized down to bread crumbs. It should look similar to breadcrumbs when it is well blended.

Step 2: Separate the Egg

You will need an egg yolk for this enriched sweet shortcrust pastry recipe. Separate the white from the yolk by running the whites through your fingers, using an egg shell or an egg separator. The egg whites are not needed for this recipe. Perhaps you can make some meringue or an omelette?

Using a butterknife, mix in the water, egg and vinegar until a sandy dough begins to form. It should hold its shape nicely when mixed together. If needed, you can add up to another one tablespoon (15mL) of water, one teaspoon (5mL) at a time.

Step 3: Turn out the Dough

On a clean work surface, turn out the dough and begin squeezing the dough together into a round disc. You may kneed the dough briefly to help gather it, but don’t over do it. Some find it easier to use plastic wrap to help shape the dough.

You should end up with a round shape within a minute or two. Do not overwork the pastry.

Step 4: Chill the Dough

Wrap the dough tightly in plastic wrap. Use a plastic bag or an airtight container. You need to chill the pastry before you use it. At least 20 minutes or until it’s firm, but 2 hours to overnight is best. Working with pastry dough too soon can lead to a tough crust. Once it has chilled, you are ready to use the pastry

Substitutions and Tips

Here are some common substitutions and tips for this enriched shortcrust pastry recipe.

Instead of butter, substitute margarine or vegetable shortening. If using vegetable shortening, you may need to add an additional tablespoon (15mL) of water.
Replace 1/2 or all the butter with lard or vegetable shortening. Half lard and half butter will give you an amazingly flakey and tender crust.
Use the zest of a lemon for a zesty and zippy tart shell. This is a perfect addition to a lemon meringue pie or custard tart.
The lemon juice or vinegar makes the dough more pliable and will delay gluten formation. You can replace it with equal amounts of water.
If you are having a hard time bringing the dough together, add up to 1 more tablespoon or 15 mL of water. Add it one teaspoon or 5 mL at a time.
Vanilla is optional and is just for flavor enhancement. It can be omitted.
Do not use vegetable oil spread or sticks for this recipe. You need at least 80% fat content and most vegetable spreads have significantly less fat.
For best results, chill the dough overnight and bring to room temperature. This could take 20 – 30 minutes in a room that is 70°F (21°C.)
If the dough cracks or is too firm to roll, it is too cold. Allow the dough to sit 5 – 10 minutes. Some minor cracks along the edges can happen. This is normal for shortcrust pastry.
If the dough begins to stick and pull away, the dough is too warm. Chill 10-15 minutes and try again.

Storage

This shortcrust pastry will last up to 3 days in the fridge and 4 months in the freezer. Wrap tightly in plastic wrap and then in aluminum foil to store in the freezer for best results. Allow to thaw overnight in the refrigerator. For safety, do not thaw on counter as the pastry contains eggs.

Pâte Sablée - Sweet Shortcrust Pastry Recipe

This is a sweetened shortcrust pastry recipe excellent for cream pies, tarts and custard fillings.

Prep Time 10

Cook Time 30

Chill Time 1

Total Time 1 40

Servings

Calories 191.9kcal

Ingredients

1 ½ cups (225g) flour
½ cup (113g) cold butter or margarine
3 tbs (37.5g) sugar
3 tbs (45mL) water
1 large (20g) egg yolk
1 tsp (5mL) white vinegar or lemon juice
⅛ tsp (.625g) salt

Instructions

Cube butter into 1/2" (1.27cm) pieces. In a large bowl, combine the flour, sugar and salt. With your fingertips, rub the cubed butter into the flour mixture until it resembles breadcrumbs.
Mix together the egg yolk, water and vinegar. Using a butterknife, cut the water mixture into the flour until a dough begins to form. Turn out onto a clean work surface. Squeeze and fold the dough until it comes together.
Pat into a round disc about 1" (2.54cm) thick. Wrap in plastic wrap and chill until firm, about 2 hours or overnight.
Bring out pastry 20 - 30 minutes prior to shaping. Flour work surface. Roll into a 12" (30cm) circle, turning frequently to prevent sticking. Add more flour to work surface as needed.
Place pastry dough into tart or pie pan and trim off excess. Chill in pie pan* 20 - 30 minutes while oven preheats to prevent shrinkage. Dock the bottom and sides with the tines of a fork. Place a layer of parchment or aluminum foil on top of the pastry. Fill with rice, flour, sugar, beans or pie weights.
Preheat oven to 350°F (180°C.) Blind bake pie shell for 20 minutes. Remove from oven. Carefully remove parchment paper or aluminum foil to avoid spilling weights. Return to oven and bake an additional 10 - 20 minutes or until lightly golden brown. Remove pie crust or tart shell from oven and place on a wire rack to cool completely.

Notes

*Glass bakeware can break, crack or shatter under extreme temperature changes. If using a glass pie pan, bring the dish back up to room temperature prior to placing in the oven.

Nutrition

Calories: 191.9kcal | Carbohydrates: 21g | Protein: 2.3g | Fat: 11g | Saturated Fat: 7g

Pâte à Foncer – Enriched Shortcrust Pastry Recipe

Jackson — Wed, 08 Feb 2023 02:30:06 +0000

A Little Background on Enriched Shortcrust Pastry

This is an enriched shortcrust pastry recipe otherwise known as pâte à foncer. It is very similar to pâte brisée, but is enriched with egg to make the pastry easier to roll out and hold its shape. This traditional short crust pastry recipe is big enough to make a single pie crust or tart shell. There are four main types of shortcrust pastry and this is the foundation for all of them. We will be going over each pie crust recipe in detail starting with this one. Let’s look at what is shortcrust pastry and the four main types to better understand why we would want to make a pâte à foncer.

What is shortcrust pastry?

As you may have surmised, there are four main types of french pastry: pâte brisée, pâte à foncer, pâté sablée and pâte sucrée. There are many variations of these shortcrust pastry recipes and different countries of origins, but we are sticking with these four today. It is also helpful to understand the basics behind each one of these pastries and their uses in order to make the right decision on which pastry you need for a particular recipe. Let’s go over the basics of each of them briefly. Look at the chart below. Which one do you think would be better for a chicken pot pie versus a lemon meringue pie?

Pâte Brisée

Pâte à Foncer

Pâte à foncer is a shortcrust that has an egg added to the dough. It is an enriched shortcrust pastry. The egg helps bind everything together and helps prevent shrinking, collapsing and tearing when forming the dough and while baking. Sugar is sometimes used for delaying gluten formation and browning, but not to add sweetness. It isn’t uncommon to see baking soda in small amounts to also aid in browning. This enriched shortcrust is a sturdier pastry that is more prone to snapping and breaking than crumbling and flaking.

Pâte Sablée

Pâté sablée translates into “sand paste.” Pâté Sablée is a sweet shortcrust pastry, but only moderately so. It is made using the rubbing in method. Pâté sablée will remind you a lot of shortbread but will be a little more sturdy and less crumbly because of the addition of eggs. Egg yolks are most commonly used so that the crumbly texture remains with a slight snap and to give a better flavor. Pâté sablée uses less sugar and the finished crust is far more crumbly than Pâte sucrée.

Pâte Sucrée

Pâte sucrée translates simply into “sweet dough.” This sweet pastry is a very rich buttery crust that is also lightly sweet to the taste. It is made using the creaming method. This pastry is nearly as sweet as a cookie, and falls somewhere between a savory pie crust and a rich sugar cookie. In fact, both the sweet shortcrust pastries are in many sandwich type cookie recipes and gingerbreads. This crust is so delicate from all the sugar that it practically melts in your mouth but is also sturdy and snappy under those cream pies and custard tarts. Pâte sucrée is more dry and snaps in comparison to pâté sablée that is more sandy and crumbles.

Step-By-Step Instructions

Now that we have learned a little about shortcrust pastries, let’s get to making this enriched shortcrust pastry recipe or the pâte à foncer. It is even easier to work with than the pâte brisée.

Step 1: Rubbing-In Method

When making this enriched shortcrust pastry recipe, you will need to use the rub-in method to combine the flour with the butter. This creates a short, crisp dough perfect for your savory pies and pastries. First, you will need to cube a stick of butter that is cold. Cut the butter into small cubes about 1/2″ or 1.27cm in size. Set aside. In a large bowl, combine flour and salt until well blended.

With your fingertips, begin rubbing the butter in with the flour and salt. You will be coating the flour in the butter which will make a more delicate pie shell.

You should end up with various sized pieces from pea sized down to bread crumbs. It should look similar to breadcrumbs when it is well blended.

Step 2: Separate the Egg

You will need an egg yolk for this enriched shortcrust pastry recipe. Separate the white from the yolk by running the whites through your fingers, using an egg shell or an egg separator. The egg whites are not needed for this recipe. Perhaps you can make two crusts and then try your hand at macarons?

Step 3: Turn out the Dough

On a clean work surface, turn out the dough and begin squeezing it together into a round disc. You may kneed the dough briefly to help gather it, but don’t over do it. Some find it easier to use plastic wrap to help shape the dough.

You should end up with a round shape within a minute or two. Do not overwork the pastry.

Step 4: Chill the Dough

Wrap the dough tightly in plastic wrap, use a plastic bag or an airtight container. You need to chill the pastry before you use it. At least 20 minutes or until it’s firm, but 2 hours to overnight is best. Working with pastry dough too soon can lead to a tough crust. Once it has chilled, you are ready to use the pastry.

Substitutions and Tips

Here are some common substitutions and tips for this enriched shortcrust pastry recipe.

Instead of butter, substitute margarine or vegetable shortening. If using vegetable shortening, you may need to add an additional tablespoon (15mL) of water.
Replace 1/2 or all the butter with lard or vegetable shortening. Half lard and half butter will give you an amazingly flaky and tender crust.
Use the zest of a lemon for a zesty and zippy tart shell. This is a perfect addition to a lemon meringue pie or custard tart.
The lemon juice or vinegar makes the dough more pliable and will delay gluten formation. You can replace it with equal amounts of water.
If you are having a hard time bringing the dough together, add up to 1 more tablespoons or 15 mL of water. Add it one teaspoon or 5 mL at a time.
Vanilla is optional and is just for flavor enhancement. It can be omitted.
Do not use vegetable oil spread or sticks for this recipe. You need at least 80% fat content and most vegetable spreads have significantly less fat.
For best results, chill the dough overnight and bring to room temperature. This could take 20 – 30 minutes in a room that is 70°F (21°C.)
If the dough cracks or is too firm to roll, it is too cold. Allow the dough to sit 5 – 10 minutes. Some minor cracks along the edges can happen. This is normal for shortcrust pastry.
If the dough begins to stick and pull away, the dough is too warm. Chill 10-15 minutes and try again.

Storage

Pâte a Foncer - Enriched Shortcrust Pastry Recipe

This is an enriched shortcrust pastry recipe excellent for savory pies. It uses an egg yolk to bind the ingredients together and is a more workable dough than the traditional shortcrust pastry recipe.

Prep Time 10

Cook Time 30

Chill Time 1

Total Time 1 40

Servings

Calories 175kcal

Ingredients

1 ½ cups (225g) flour
½ cup (113g) cold butter or margarine
3 tbs (45mL) water
1 large (20g) egg yolk
1 tsp (5mL) white vinegar or lemon juice
⅛ tsp (.625g) salt

Instructions

Cube butter into 1/2" (1.27cm) pieces. In a large bowl, combine the flour and salt. With your fingertips, rub the cubed butter into the flour until it resembles breadcrumbs.
Add in the egg yolk, water and vinegar or lemon juice. Using a butterknife, cut the water into the flour mixture until a dough begins to form. Turn out onto a clean work surface. Squeeze and fold the dough until it comes together.
Pat into a round disc about 1" (2.54cm) thick. Wrap in plastic wrap and chill until firm, about 2 hours or overnight.
Bring out pastry 20 - 30 minutes prior to shaping. Flour work surface. Roll into a 12" (30cm) circle, turning frequently to prevent sticking. Add more flour to work surface as needed.
Place pastry dough into tart or pie pan and trim off excess. Chill in pie pan* 20 - 30 minutes while oven preheats to prevent shrinkage. Dock the bottom and sides with the tines of a fork. Place a layer of parchment or aluminum foil on top of the pastry. Fill with rice, flour, sugar, beans or pie weights.
Preheat oven to 425°F (220°C.) Blind bake pie shell for 10 - 15 minutes. Remove from oven, carefully remove parchment paper or aluminum foil to avoid spilling weights. Return to oven and bake an additional 5 - 10 minutes or until lightly golden brown. Remove pie crust or tart shell from oven and place on a wire rack to cool completely.

Notes

For an even flakier and tender pie crust, use 1/4 cup (48g) lard or vegetable shortening and 1/4 cup (56g) butter or margarine. Up to 2 tablespoons (30mL) of water may be needed to bring the dough together. Add the water 1 teaspoon at a time.

*Glass bakeware can break, crack or shatter under extreme temperature changes. If using a glass pie pan, bring the dish back up to room temperature prior to placing in the oven.

Nutrition

Calories: 175kcal | Carbohydrates: 16.5g | Protein: 2.3g | Fat: 11g | Saturated Fat: 7g

Pâte Brisée – Traditional Shortcrust Pastry Recipe

Jackson — Tue, 07 Feb 2023 00:16:12 +0000

A Little Background on this Traditional Shortcrust Pastry Recipe

This is a pie shell recipe for shortcrust pastry otherwise known as pâte brisée. This traditional short crust pastry recipe is big enough to make a single pie crust or tart shell. There are four main types of shortcrust pastry and this is the foundation for all of them. We will be going over each pie crust recipe in detail starting with this one. Let's look at what is shortcrust pastry and the four main types to better understand why we would want to make a pâte brisée.

What is shortcrust pastry?

As you may have surmised, there are four main types of french pastry: pâte brisée, pâte à foncer, pâté sablée and pâte sucrée. There are many variations of these shortcrust pastry recipes and different countries of origins, but we are sticking with these four today. It is also helpful to understand the basics behind each one of these pastries and their uses in order to make the right decision on which pastry you need for a particular recipe. Let’s go over the basics of each of them briefly. Look at the chart below. Which one do you think would be better for a chicken pot pie versus a lemon meringue pie?

Pâte Brisée

Pâte à Foncer

Pâte à foncer is a shortcrust that has an egg added to the dough. It is an enriched shortcrust pastry. The egg helps bind everything together and helps prevent shrinking, collapsing and tearing when forming the dough and while baking. Sugar is sometimes used for delaying gluten formation and browning, but not to add sweetness. It isn’t uncommon to see baking soda in small amounts to also aid in browning. This enriched shortcrust is a sturdier pastry that is more prone to snapping and breaking than crumbling and flaking.

Pâte Sablée

Pâte Sucrée

Step-By-Step Instructions

Now that we have learned a little about shortcrust pastries, let’s get to making this shortcrust pastry recipe or the pâte brisée. It doesn't take long at all to bring this pastry dough together.

Step 1: Rubbing-In Method

When making this shortcrust pastry recipe, you will need to use the rub-in method to combine the flour with the butter. This creates a short, crisp dough perfect for your savory pies and pastries. First, you will need to cube a stick of butter that is cold. Cut the butter into small cubes about 1/2" or 1.27cm in size. Set aside. In a large bowl, combine flour and salt until well blended.

With your fingertips, begin rubbing the butter in with the flour and salt. You will be coating the flour in the butter which will make a more delicate pie shell.

You should end up with various sized pieces from pea sized down to bread crumbs. It should look similar to breadcrumbs when it is well blended.

Step 2: Add the Wet Ingredients

Using a butterknife, mix in the water and white vinegar or lemon juice until a sandy dough begins to form. It should hold its shape nicely when squeezed together.

Step 3: Turn out the Dough

On a clean work surface, turn out the dough and begin squeezing it together into a round disc. You may knead the dough briefly to help gather it, but don’t over do it. Some find it easier to use plastic wrap to help shape the dough.

You should end up with a round shape within a minute or two. Do not overwork the pastry.

Step 4: Chill the Dough

Substitutions and Tips

Here are some common substitutions and tips for this shortcrust pastry recipe.

Instead of butter, substitute margarine or vegetable shortening. If using vegetable shortening, you may need to add an additional tablespoon (15mL) of water.
Replace 1/2 or all the butter with lard or vegetable shortening. Half lard and half butter will give you an amazingly flaky and tender crust.
Use the zest of a lemon for a zesty and zippy tart shell. This is a perfect addition to a lemon meringue pie or custard tart.
The lemon juice or vinegar is used to make the dough more pliable and to delay gluten formation. You can replace it with equal amounts of water.
If you are having a hard time bringing the dough together, add up to 1 more tablespoon or 15 mL of water. Add it one teaspoon or 5 mL at a time.
Vanilla is optional and is just for flavor enhancement. It can be omitted.
Do not use vegetable oil spread or sticks for this recipe. You need at least 80% fat content and most vegetable spreads have significantly less fat.
For best results, chill the dough overnight and bring to room temperature. This could take 20 – 30 in a room that is 70°F (21°C.)
If the dough cracks or is too firm to roll, it is too cold. Allow the dough to sit 5 – 10 minutes. Some minor cracks along the edges can happen. This is normal for shortcrust pastry.
If the dough begins to stick and pull away, the dough is too warm. Chill 10-15 minutes and try again.

Storage

Pâte Brisée - Shortcrust Pastry Recipe

This is a shortcrust pastry recipe excellent for savory dishes such as quiche, chicken pot pie and even is great to balance out super sweet pie fillings. Pâte Brisée is another name for this excellent pie recipe.

Prep Time 10

Cook Time 30

Chill Time 1

Total Time 1 40

Servings

Calories 175kcal

Ingredients

1 ½ cups (225g) flour
½ cup (113g) cold butter or margarine
¼ cup (60mL) water
1 tsp (5mL) white vinegar or lemon juice
⅛ tsp (.625g) salt

Instructions

Cube butter into 1/2" (1.27cm) pieces. In a large bowl, combine the flour and salt. With your fingertips, rub the cubed butter into the flour until it resembles breadcrumbs.
Add in the water and vinegar or lemon juice. Using a butterknife, cut the water into the flour mixture until a dough begins to form. Turn out onto a clean work surface. Squeeze and fold the dough until it comes together.
Pat into a round disc about 1" (2.54cm) thick. Wrap in plastic wrap and chill until firm, about 2 hours or overnight.
Bring out pastry 20 - 30 minutes prior to shaping. Flour work surface. Roll into a 12" (30cm) circle, turning frequently to prevent sticking. Add more flour to work surface as needed.
Place pastry dough into tart or pie pan and trim off excess. Chill in pie pan* 20 - 30 minutes while oven preheats to prevent shrinkage. Dock the bottom and sides with the tines of a fork. Place a layer of parchment or aluminum foil on top of the pastry. Fill with rice, flour, sugar, beans or pie weights.
Preheat oven to 425°F (220°C.) Blind bake pie shell for 10 - 15 minutes. Remove from oven, carefully remove parchment paper or aluminum foil to avoid spilling weights. Return to oven and bake an additional 5 - 10 minutes or until lightly golden brown. Remove pie crust or tart shell from oven and place on a wire rack to cool completely.

Notes

*Glass bakeware can break, crack or shatter under extreme temperature changes. If using a glass pie pan, bring the dish back up to room temperature prior to placing in the oven.

Nutrition

Calories: 175kcal | Carbohydrates: 16.5g | Protein: 2.3g | Fat: 11g | Saturated Fat: 7g

6″ Cheesecake Recipe without a Springform Pan

Jackson — Sat, 04 Feb 2023 22:44:13 +0000

A Little Guide to Baking 6" Cheesecakes

We love cheesecake! And this 6" cheesecake recipe is the perfect size. We love our classic cheesecake recipe but has just become to be too much food as our lives have changed. There simply isn't the need for larger sized desserts at this stage in our lives. Perhaps you find yourself in a similar situation or you want to make a smaller cheesecake for a friend for a special occasion or just because. Regardless of your circumstances, we developed this recipe by simply pairing down our original cheesecake and making it even easier to make!

After getting a lot of positive reviews on not using a springform pan, we decided to stick with this method for this 6" cheesecake recipe. Whereas many people seem to love springform pans, we always found them prone to leaking, along with being finicky to clean, close and open. Over time, they get more fallible and they often need replaced. In addition, we just don't have the room to store or the money to spend on all these speciality pans that are only used once or twice a year at best. However, our six inch cake pans are great for everything from batter breads, to small cakes, or this amazing cheesecake recipe.

This is a 6" New York style cheesecake recipe that utilizes a water bath to ensure that velvety smooth center and lightly baked exterior. This cheesecake will melt in your mouth and make you want to eat the whole thing by yourself. But try to resist. This is one of those desserts that is indulgent and full of calories. They are worth every single bite, too.

Step-By-Step Instructions

Below, we will teach you how to make this 6 inch cheesecake recipe in detail. It's not a difficult dessert to make, but it is time consuming and there are some tedious parts. The hardest part is waiting the hours it sits around chilling in the refrigerator.

Step 1: Prepare the Pan

Obviously, you will need a 6" (15cm) cake pan for this cheesecake. If you can find one that is 3" (7.6cm) tall, that would be ideal, but a 2" (5cm) tall pan will work just fine with a little parchment paper. The cheesecake will rise and you need the parchment paper to prevent it from spilling over. It also helps you release the cake when it is ready to serve.

Cut two rectangular strips 1" x 12" (2.5 x 30 cm) of parchment paper. Cut one rectangular strip 3.5" x 19" (9 x 48 cm) of parchment paper. You may choose to cut two 3.5" x 9.5"(9x24 cm) strips instead for easier placement. Trace the bottom of an 6" (15 cm) cake pan and cut out a circle of parchment.

Melt the butter for the crust in a small bowl. With a pastry brush or your fingertips, coat one side of the strips of parchment and the inside of the cake pan. Lay one strip of the 1" x 12" (2.5 x 30 cm) parchment paper across the bottom of the pan and up the sides. About 1" (2.5cm) of paper should extend from the top of the cake pan.

Lay the second strip of the 1" x 12" (2.5 x 30 cm) parchment paper across the bottom of the pan and up the sides in the opposite direction, forming a cross. Again, about 1" (2.5cm) of paper should extend from the top of the cake pan.

With the remaining 3.5" x 19" (9 x 48 cm) strip of parchment paper, wrap the greased side around the inside walls or sides of the cake pan, overlapping to form a circle. Place the 6" (15cm) circle of parchment paper greased side down on the inside of the pan. Set aside. Place your oven rack on the lowest position in your oven and preheat your oven to 325F (160C.)

Step 2: Prepare the Crust

You will need to either purchase crushed graham crackers or do it yourself. Let me warn you, the pre-crushed crackers often have a peculiar taste. This extra step of making your own crumbs is worth it in our opinion. Place the crackers in a ziplock bag and tap with a rolling pin until they are a fine powder. You can also do this in a blender or food processor using the pulse function. Now add in your sugar and mix well.

Using the same bag or a bowl, add two tablespoons of melted or really soft butter.

Mix until the crumbs are well coated. The bag comes in handy here as you won't make a mess. And you can always wash it out and reuse it a few times.

Pour your graham cracker crumb mixture into the bottom of your pan.

Using your hands, press down firmly. You can also use the bottom of a jar or glass lightly oiled to really compact the base of crumbs.

Finally, you want to bake the crust 5 - 10 minutes on the bottom rack or until you just start to smell the crust and it takes on a golden hue. Let the pan cool on a wire rack as you prepare your filling.

Step 3: Prepare the Filling

This is the time to be honest. Did you bring your ingredients to room temperature or a softened stage? Room temperature can be subjective and can vary region to region and whether or not you use artificial means to heat and cool your home. For the industry standard, room temperature means the items are cool to the touch and the center of the ingredient reads 65 - 68 F (18 - 20 C.) It's on the cooler side of rooms. We like to refer to softened rather than room temperature as a result. You need this stage for the cream cheese to whip smoothly. Otherwise, you will end up with chunks of unincorporated cream cheese throughout your cheesecake ruining the taste and flavor. So don't skip this step. It's crucial to having a successful cheesecake!

Once you have softened your cream cheese, blend it by hand or mixer until its nice and smooth like you see below. You don't want to create air in the batter. You are just looking for a velvety smooth consistency. So mix with a low and steady speed.

At this point, add in the yogurt or sour cream, vanilla and salt. We mix this in on a low speed as well until it's smooth. The yogurt will save you fat and calories whereas sour cream is traditional. Both will have similar texture and taste in the end. You can chose which one you prefer.

The mix will still be quite thick at this point. Take the time to see if there are any lumps in the batter. Scrape down the sides and make sure everything is well blended. If you see any lumps, allow the batter to sit for 5 minutes and beat on low for 30 seconds. Once the batter is smooth, you can move onto the next step.

Now is the time to add the sugar. If you want to have a more tangy cream cheese, you can reduce the sugar to 1/2 cup (100g.) If you want a really sweet cheesecake where you can't even really taste the sharpness of the cream cheese, you can up the sugar to 3/4 cup (150g.) We recommend trying 2/3 (134g) to start out with and adjust as you make more. Most people seem to prefer the recipe as it as written. However, there are those of us who either aren't fans of sugar or that totally love sugar. And we wanted to mention that this recipe can be customized to your liking.

Before you add in the eggs, look at your batter. It should look like this. You can give it a little taste at this point and see how you are liking the flavor. Want more sugar? Add it before you go further! Want more vanilla? Splash some in! Otherwise, let's move on.

In a separate bowl, you'll want to crack two large eggs. I hope you listened to me and brought them to room temperature. If not, before you crack them, sit the eggs in the shell in a bowl and cover them with hot tap water. Let them sit for 10 minutes and you will be good to go. Dry off the eggs and proceed.

Beat the eggs slightly until they are scrambled like this. Don't beat them too long as this can lead to sunken middles, soufflé tops and cracks. You don't want to create too much air as it will create havoc in cheesecakes.

Now we add the eggs to the cream cheese batter and mix either by hand or using a mixture until just combined. Really take care not to over mix at this stage for the creamiest, silkiest cheesecake.

Scrap down the sides as needed to make sure it is well combined. The batter should look like the picture below. Smooth and creamy.

Pour and level the cheesecake batter into the prepared cake pan. Tap the cake pan against the counter a few times to get rid of any large air bubbles. Set aside.

Step 4: Create a Water Bath

Now you will need a separate cake pan that is at least 2 inches (5cm) larger than your 6" (15cm) pan. This will ensure a nice even baking. Here we are using a 9" (23cm) cake pan. Place your cheesecake in the center and carefully pour hot tap water around into the larger pan. Do not pour it into the cheesecake pan and take your time so water doesn't splash into the rim of the center pan. You need water to come up halfway of the sides of the cheesecake pan. This will take around 1 - 1 1/2 cups of water (240 -300mL.)

Step 5: Bake

Now, you want to carefully transfer the pans to your oven's bottom rack. Do not slosh it around. Walk slowly so the water doesn't spill into the cake or oven. You want to bake any 6" cheesecake recipe low and slow to avoid over-baking or excessive browning. You will bake the cheesecake until the center just wobbles when shaken. The center temperature will reach 160 (71C) when it's ready. Expect this to take at least an hour.

Step 6: Cool

Once the cheesecake is cooked, turn off your oven and prop open the door. Let it cool in the oven for 45 minutes. If you cannot do this step, then just bring it to the counter. The slow cooling down helps prevent cracks and sunken middles. This slow cooling is mainly for cosmetic purposes.

Now that you have cooled the cheesecake in the oven, remove it from the water bath and place on a wire rack to finish cooling.

Loosely place a piece of plastic wrap on the top of the cooled cheesecake and leave it in the pan. Now you must chill down the cheesecake in the refrigerator for at least 4 hours, but preferably overnight. Yes, at least 4 hours. It is not negotiable as the cheesecake needs this time to fully set.

After it has cooled for several hours or overnight, gently run a knife around the inside of the pan and lift up on the tabs of parchment paper to release it. Carefully lift out the cheesecake and place on a serving platter. Remove the parchment paper. You are now ready to serve! Top with your favorite toppings or enjoy it plain.

Alternative Baking Method

Are water baths necessary to bake this 6" cheesecake recipe? Well, no. Baking without a water bath will change the texture slightly (think pumpkin pie) and may cause cracks, especially as it cools. But it will taste lovely. The top will also be more prone to browning and splitting as it cooks much faster, so you have to watch it carefully. To use this method, raise the temperature slightly and bake for a shorter duration. You may need to tent the top if you choose this method. We highly recommend using the water bath method whenever possible. Below is a cheesecake without a waterbath. Notice the browning on the top and a that it also has a bit of a leathery look to it.

Substitutions and Tips

Here are some common substitutions and tips for this cheesecake recipe.

Substitute graham crackers for your favorite shortbread type cookie or biscuit. Shortbread, vanilla wafers, digestive biscuits and oreo cookies without the filling are a few good examples. You need enough to end up with 1/2 cup (76g) of crumbs.
Add some spice to your crumb base. Try 1/2 tsp of ground ginger or cinnamon.
Using a water bath can sometimes etch or mar some pans or leave behind a chalky residue if you live in an area with hard water. This is to be expected. It is best to use an older or cheap pan with this realization.
Instead of plain yogurt, you can try vanilla yogurt for a more intense vanilla flavor. This will also make the cheesecake sweeter so you may want to hold back some of the sugar and taste the batter prior to adding the eggs and adjust the amount of sugar as desired.
Parchment paper is vital for this recipe. If you don't have it, wait until you do. Without the parchment, the filling may spill out into the oven while baking and will not remove from the pan without falling apart.
If using a springform pan, wrap the outside of the pan with two layers of heavy duty aluminum foil to prevent water seepage. Make sure to still use parchment paper for the walls of the pan so that excess doesn't spill over as it bakes.
Sometimes, the top can get a light browning like shown above. This can happen if you leave the cheesecake to cool in the oven a little too long, have placed it on an upper rack or bake it a tad too long. I forgot I was cooling my cheesecake and went on a long walk. This is only cosmetic and doesn't affect the flavor. It is easily hidden with some whipped cream, fresh berries or compote.

Storage

Cheesecakes must stay chilled in the refrigerator until ready to eat and leftovers must be returned to the fridge promptly within 1 - 2 hours depending on the temperature for safety. Bring out cheesecake 20 - 30 minutes before serving.

For longer storage, wrap the cheesecake well with plastic wrap or use an airtight container and store cheesecake up to 5 days in the refrigerator or 2 months in the freezer. Do not store around foods with strong odors such as onions or garlic as cheesecakes tend to absorb smells and flavors of items around them. To bring cheesecake to room temperature from frozen, place frozen cheesecake in the fridge overnight for at least 8 - 12 hours.

6" Cheesecake Recipe

This classic creamy cheesecake is easy for the beginner. The tang of sour cream, the zip of the cream cheese and just the right amount of sugar makes this a traditional cheesecake just begging to be eaten. It's quick to put together and a great dessert for any occasion. You can bake it in a water bath for a more creamy, even texture to have the traditional French style cheesecake or bake it straight in the oven for a New York Style type of cheesecake with its classic firmer texture. You don't need a springform pan for this cheesecake, as we will show you how to use a classic cake pan.

Prep Time 15

Cook Time 1 30

Chill Time 8

Total Time 9 45

Servings

Calories 303.3kcal

Equipment

6" (15cm) cake pan
8" (20cm) cake pan or larger for water bath
Parchment paper

Ingredients

For the Filling

2 pkgs (454g) cream cheese
⅔ cup (133g) sugar
2 large (100g) eggs
¼ cup (60g) plain yogurt or sour cream
1 tsp (5mL) vanilla
⅛ tsp (.625g) salt

For the Crust

½ cup (76g) graham cracker crumbs
2 tbs (28g) melted butter
1 tbs (12.5g) sugar

Instructions

About 1/2 hour before starting, remove cream cheese, sour cream and eggs from the fridge. Bring to room temperature.
Position the oven rack on the lowest position available. Preheat Oven to 325F (160C.)
Cut two rectangular strips 1" x 12" (2.5 x 30 cm) of parchment paper. Cut one rectangular strip 3.5" x 19" (9 x 48 cm) of parchment paper. Trace the bottom of an 6" (15 cm) cake pan and cutout a circle of parchment.
Melt butter in microwave or on stove top. Using a small amount of the melted butter, grease one side of the parchment paper and the inside of the cake pan. Lay out two of the strips in a criss cross pattern on the bottom inside of the pan and up the sides. Place the other two strips on the inside on the walls or sides of the pan. Place the circle on the bottom inside of the pan.
Crush up 5 full sheets of graham crackers in a baggie or blender until you have 1/2 cup of fine crumbs. In a small bowl, mix together the crumbs and the remaining melted butter until moistened. Press the crumbs firmly into the bottom of the pan. If desired, you can press some up the sides as well. Bake the crust for 5 minutes and carefully remove to a wire rack to cool.
In a large bowl, beat cream cheese until smooth on a low speed. Add in the yogurt or sour cream, vanilla and salt. Mix until just blended. Beat in the sugar.
In a small bowl, beat together the eggs until combined. Add to the cream cheese mixture and beat on low until just mixed. Do not over mix.
Pour mixture into the pan and level. Tap a few times to release any air bubbles.
Place this pan in a larger pan and carefully pour hot water into the larger pan until it comes about 1/2 way up the sides.
Bake 60 - 75 minutes or until center just wobbles and temperature reaches 160F (71C.) Turn off oven, prop open the door and allow it to cool slowly for 1 hour. Remove from oven and water bath and finish cooling at room temperature.
Chill cheesecake in pan 4 hours or overnight in the refrigerator. For best results, leave it overnight or 8 hours. Carefully remove from pan and slice. Cheesecake must stay chilled. Store any leftovers in fridge within one hour.

Notes

You can bake this without a water bath. Preheat oven to 350F (180C.) Bake 50 - 60 minutes or until center reaches 160F (71C) and just slightly wobbles when moved. Cool at room temperature before moving to the fridge.

Baking without a water bath will change the texture slightly (think NY style or pumpkin pie) and may cause cracks.

If using a springform pan, wrap the outside of the pan with two layers of heavy duty aluminum foil to prevent water seepage.

Nutrition

Traditional Puff Pastry Recipe in a Smaller Portion

Jackson — Sun, 25 Dec 2022 01:55:01 +0000

Puff Pastry Doesn't Need to Be Difficult

The traditional puff pastry recipe may be time consuming, but it's worth the effort. In the end, you have 729 laminated layers of crispy and delicate buttery pastry. A lot of people think it is difficult to make your own puff pastry and opt to make a rough puff variety instead. Although the rough puff variety is an excellent way to save time, the traditional method has its merits. We prefer the traditional method because it has more defined layers which can reach better height and structure in the oven when done correctly.

This is because puff pastry rises when the water within the dough heats up and produces steam. By taking the time to create all those layers of butter and dough, you will have a much lighter, buttery and crispier puff pastry. How does a simple recipe create such a lovely pastry dough? It's all in the name.

Pâte feuilletée is French for puff pastry. It roughly translates to layered or laminated dough. They also call puff pastry "leaf pastry" because of how delicate each of the layers become when properly prepared. The layers of dough are created with a few main ingredients: flour, water, and butter. By folding butter within layers of dough over a period of time, you create layer upon layer of thin sheets of butter within the dough. This creates a light and flaky crust that is perfect for both sweet and savory dishes. From chicken pot pie to palmiers, this dough is versatile and doesn't have to be difficult to learn.

How Do you Determine the Layers of Buttered Bliss?

How many layers will puff pastry have at the end of the folding process? It's actually a simple multiplication equation. You can determine what the end result of each fold will be with a little bit of algebra. Remember how your high school teacher told you math is needed in everyday life? She was actually right. You really can't get away from it. Baking is all about science and mathematics.

Let me prove the need for math to you. Can you look at the following graphic and understand how you go from a single rectangular piece of dough to 729 layers of delicate pastry dough without any knowledge of multiplication or addition? We sure can't! It can be a nice illustration even without knowledge behind it. Do you technically need to know the math to make puff pastry? Not really, as someone has done it for you already as they have in every recipe you try.

But wouldn't it be better to understand that recipe with confidence? Knowledge is power in baking. Knowledge allows you to advance to making your own recipes and fully understanding the how and why behind the science of baking. It can take you from above average home baker to advanced professional levels. Knowledge helps you correct mistakes easily so you can recover dishes when things are going lopsided.

We will teach you the mathematics behind making puff pastry below so that when you come back to this graphic, you will completely understand what happened to create all the layers. Let's go through each of the six folds and then you'll be able to come up with new folding techniques if you want to experiment and have successful pastry dough. Trust me on this one.

The Formula for Successful Puff Pastry

As previously mentioned, the traditional puff pastry recipe has its own formula in determining the amount of layers you will end up with at the end of each fold. It doesn't matter how many layers you ultimately decide to start with or whether it will be a book fold, single fold or double book fold. You just have to be consistent and know what you are after in the end. The formula is the number of layers to the power of the number of folds.

Either Lxⁿ or Lⁿ would be the equation. The L stands for the amount of layers you are creating each time whereas the xⁿ or ⁿ means "to the power of" and indicates how many times to multiply the first number to itself.

Once you determine the amount of layers you want to create and the fold you are performing, the formula will be written as follows:

This formula 3x¹may look intimidating, but it doesn't need to be. Let's look at what happens when you fold puff pastry using the traditional book method. To create the layers, you roll the dough into a long rectangle and then fold the rectangle into thirds. This creates three total layers and completes what is known as the first fold. Each time, you will be doing this same exact process to create 3 layers and you are just repeating it until you get the desired level of layers.

Other ways to write the formula can be 3 to the first, 3¹ or 3 to the power of 1. The subscript number 1 is known as the exponent of a number. An exponent refers to the number of times the preceding number is multiplied by itself. This formula is simply directing you how many times to multiply the initial number of layers in order to determine the new set of layers. In this instance, the number 1 is telling you to do the following equation: 3 times 1. But why not just say that? Isn't it easier? Well yes. Until you get to even more folds.

So, the next fold is 3 times 2 for a total of 6 layers, correct? Actually, no. By the time you fold the dough a second time, you will have a total of 9 layers. How is this possible? Let's look at what is happening.

When you complete that first fold, you have created a total of three layers. You then rotate the pastry 90° and chill the dough. Afterward, you flatten those layers into another thin rectangle and fold it into thirds again. You didn't lose the first three layers, you squished them. And by folding a second time, you are building more. Each third will be stacked on top of each other which triples the amount of layers. As a result, the second fold creates a total of 9 layers. The layers will continue to triple with each subsequent fold. You could try to count them and keep track. Or you could quickly determine the amount of layers created with each fold by simply using the formula.

This is formula is possible because the layers created with each folding session stays consistent throughout the process. Only the completed folds will continue to increase in number. With that in mind the second fold, the formula is written as 3x². Let's look below on how the nine layers is computed mathematically.

Now that it's becoming a little clearer, let's look at the third fold. We have previously completed two folds and now have 9 layers. We flatten these layers into another thin rectangle. Now, take that rectangle and fold it into thirds. After, turn the dough another 90° and chill.

Once again, we are tripling the number of folds. You could simply say 9 times 3, 3 times 3 times 3, or 3 x 3 x 3, but all of these equations have some flaws. The first requires you to remember the prior calculation and the second one is a bit wordy. The third option is a little better but not by much. However, wouldn't it be both faster to write and memorize 3x³? Which ever way you want to calculate it, the third completed fold makes 27 layers of delicious pastry!

Since we've made it this far, let's look at the last few folds. We start out with 27 layers from our third complete fold. Flatten the 27 layers into a rectangle and fold it into thirds, tripling the number yet again. Make sure to give the dough another 90° turn. The fourth fold 3x⁴ will gives you 81 layers. See how quickly you went from 3 layers to 27? What happens with the next fold? Let's find out!

The fifth fold starts with 81 layers. You guessed it. Flatten those 81 layers into a rectangle before folding into thirds a fifth time. We will again turn the dough 90° and rest. We could write this as 3x3x3x3x3 or better yet, 3x⁵ is looking much easier now isn't it? Either way, we are tripling those folds yet again. And now we are getting some serious layers of dough and butter happening. A total of 243 layers to be precise!

Our final and sixth fold will make the formula look so tidy and easy to remember at this point 3x⁶ will result in so many layers. We take those 243 layers from earlier. Flatten those 243 layers into a thin rectangular sheet and fold it into thirds, tripling the number for a final time. We end up with 729 delicate layers of dough and butter. Whew. That's quite a lot!

So how many layers do you want in puff pastry? Why not more? Why not less? Good question! Well, for pastries such as an apple turnover or chicken pot pie, 4 folds or 81 layers is a great compromise. You still get flaky pastry, but the dough is more sturdy and holds up well to heavy fillings like apples and chicken with vegetables. But for a more delicate pastries such as vol-au-vents or croissants, you'll want those 6 folds. Show off those multiple layers of crisp pastry dough.

Why not make more then? Well you can. But it's not always advantageous. More than 6 folds will lead to a very delicate and fragile dough. The butter layers are more likely to seep and break through as you fold and roll the dough. It will be prone to tearing and de-lamination while preparing and baking the puffy pastry dough. For this reason, most pastries are created within the 4 - 6 folds range. It'll be up to you in the end to determine which number of folds you are most comfortable working with. This is about you after all. So now that you have learned the mathematics behind making this puff pastry recipe, how about we actually learn how to make it?

Step-By-Step Instructions

I thought you'd never ask! Let's look at how simple it is to make the traditional puff pastry recipe. Much less complicated than the mathematics behind it! There isn't really a lot of hands on time. It's more along the lines of 25% work and 75% waiting around for the next step. But it's so worth the effort.

Another of the reasons many people are hesitant to try making this wonderful dough is because of how expensive it can be to make. Today, we are going to make it more affordable! We will teach you how using only one cup of flour (150g) and one stick of butter (113g) which will still give you a generous portion of puff pastry dough to work with after you are finished. If you decide you love this dough, you can double or even quadruple the amounts to make larger portions. This particular recipe will yield approximately 3/4 of a pound (354g) or a 10 inch square (25.4cm) of puff pastry dough. Let's get started!

Step 1: Make the Dough

In a medium bowl, you'll want to add the flour, water, vinegar (or lemon juice) and salt. The vinegar or juice will help the dough relax and it will be easier to roll out so don't skip this ingredient. Unlike many other doughs, the assembly won't take long at all.

You stir the mixture with the back of a spoon until it forms a shaggy dough like below.

Then you turn out the dough onto a clean work surface and knead it a few turns until it's a smooth dough. It will take around 30 seconds to a minute or so depending on your skill level.

Then you place the dough back in the bowl and cover it with cling wrap. Or you could just wrap the dough in plastic wrap alone and place it in the fridge to rest 20 - 30 minutes.

Step 2: Prepare the Butter

Using either a large piece folded over or two smaller pieces of parchment, you want to place a stick of butter. Pound the butter until it starts to flatten.

You want to shape the butter until you get a square. If necessary, trim off the edges and place them in the middle and continue to flatten. You want roughly a 5" square (12.7cm.)

It should look similar to the one pictured below. Don't worry if it's not a perfect square. It will work out as you create layers.

Wrap and chill the butter for 20 - 30 minutes until firm but pliable. This time will vary depending on how hot the climate is in your environment and how quickly you worked. Patience is key to flaky puff pastry. You want the butter and dough to stay chilled throughout the process so you can create distinct layers. If either gets too warm, the butter will absorb into the flour and will not create the desired flakiness. Instead, you will end up with an enriched dough like biscuits. We don't want that for this recipe.

Step 3: Creating the Layers for Puff Pastry

After your dough has had time to relax in the fridge, remove it and the butter. Flatten the dough and begin to shape it into a rectangle. If you need to, sprinkle some flour on your work surface to prevent the dough from sticking to the counter. Not too much--a few pinches is usually enough. Just enough to allow the dough to glide around.

Roll the dough three times the length and just a little wider than the width of the butter block. It doesn't have to be precise. You are creating a little envelope for the the butter to nestle in.

Place the block of butter in the center of the dough like shown below.

Next, you want to fold the butter inside. You do this by folding the dough into thirds. Bring one piece of dough toward the center. It doesn't really matter if you start at the top or bottom.

Next, bring the remaining side of the dough toward the center. You shouldn't see any of the butter at this point. If the dough doesn't meet the edge, gently stretch it into place.

Turn the dough a quarter of a turn (90°) and press down on the edges with the rolling pin. From this point forward, always turn the dough the same direction. This turning process helps create the layers.

Using your rolling pin, lightly start tapping or rolling the dough out into a rectangle. If there is resistance, don't apply too much pressure. Continue to lightly tap. Rolling too firmly or bashing the dough will cause the butter to squish out the sides or through the back of the dough.

Don't worry if the rectangle isn't perfect. The many layers will correct minor imperfections like this. But do try to make the rectangle three times the size of the butter square you originally made. This will help the butter distribute more evenly.

Now we are going to fold this into thirds. Bring the top toward the center. Then the bottom toward the center. If there is a little bit of butter peeking through, it's okay. It just means next time you need to let the dough chill a little longer or use a lighter touch when rolling.

Turn the dough a quarter of a turn. You have completed one fold or the first three layers! At this point, wrap the dough tightly in plastic wrap and chill for at least 1/2 hour or even a bit longer if you are new to puff pastry. You will repeat this folding process for a total of 6 times or until you get those 729 layers we discussed earlier. Yes, it's a lot of work and even more waiting around. But it's worth it!

A Bit of Caution While Folding

You can try for another complete fold before chilling, but the butter or dough could be stressed or too warm. When you are working in a warm climate, are new to rolling dough or or just slow like I am, this is not always a great idea. This second fold can cause problems for the beginner that could be skipped just by having a little patience. See how there is butter on the counter and the dough has broken in the following photograph? This is a sign you've overworked the dough. It's okay if this happens. Don't panic. Un fold the dough, flip it over and fold this broken side in toward the middle to encase the butter and just chill it down well before going onto the next step. Next time, we recommend you just work one layer at a time until you get this recipe mastered.

At the end, the layers will build up quite nicely. Let me show you what it looks like inside after the sixth fold. See all those 729 layers? Feel free to count them. Our eyes aren't that great and neither is the camera. Once you have the final sixth fold finished, this is the most difficult part. You need to chill it again. A good 2 hours is recommended. Overnight would be best. Then you are ready to shape it for your baked goods!

Step 4: Prepare the Puff Pastry for Baking

After the dough has chilled the final time, you can roll it out into a 10" (25.4cm) square.

You will want to straighten up the edges for a nice crisp puff. This recipe will make four 5" (12.7cm) squares. This is perfect for two to four portions.

Tips

The more layers created, the more light and delicate the pastry will be. But it will be more prone to losing the butter in the oven. You can combat this by keeping the dough chilled between steps.
While you can use puff pastry for croissants, the results won't be as light and flaky as those made with yeast. We prefer to use a yeasted dough for them as a result.
As you improve in technique, you can start creating two folds between chilling. However, this does risk melting the butter and losing layers. We have found one fold at a time to be ideal even with the extra time involved.
What if you fold the rectangle once (single fold) or into fourths (double book fold) instead of using the book fold? You can use the formula to easily determine how many layers you'll get with different types of folding methods! Try calculating the single fold method 2x⁶ and double book fold method 4x⁶ to see how many layers you'll end up with after six folds. Let us know the answers you got in the comments below!

Storage

To use the puff pastry at a later date, dust the dough with flour or cornstarch to prevent it from sticking to itself and fold into thirds. Then wrap the dough well in cling wrap, and refrigerate for up to three days. Puff pastry dough can be frozen for up to six months, but three months or less is ideal. If freezing, thaw the dough overnight 8-12 hours in the refrigerator overnight before using. Do not thaw the dough on the counter as you could lose the layers of butter due to the room's temperature.

Traditional Puff Pastry

This is a traditional puff pastry recipe, but in smaller portions! Learn how to make puff pastry with just one stick (a quarter of a pound) of butter and one cup of flour. You can perfect your skills and then double or quadruple (or more!) the recipe.

Prep Time 4 45

Total Time 4 45

Servings

Calories 200kcal

Ingredients

1 cup (150g) flour
½ cup (113g) unsalted butter
⅓ cup (80mL) water
2 tsp (10mL) white vinegar or lemon juice
⅛ tsp (0.625g) salt

Instructions

Flatten one stick of cold butter between two pieces of parchment paper and soften by pounding with a rolling pin. Cut the butter in half if needed and continue to shape the butter into a 5" square. Wrap in the parchment and chill the butter for 20 - 30 minutes.
In a bowl, combine flour and salt. Stir in water until a shaggy somewhat dry dough forms. Turn out onto a clean work surface and knead until smooth, about 1 minute. Cover tightly and rest in the fridge for 20 - 30 minutes.
Flour your work surface. Roll the dough out to a long rectangle roughly 5.5" x 16" (14 x 41cm) and place the chilled butter in the center. Fold dough sides in to cover the butter. Brush off any excess flour. Seal the edges of the dough by pressing down with your rolling pin. Give the dough a quarter turn.
Roll the dough out to another rectangle and mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn. The first fold is now done. Make a mark in the dough by sticking 1 fingers in. This means the dough has been folded once. Wrap the dough in cling film and refrigerate for 20-30 minutes or longer. Puff pastry needs to be folded 6 times.
Flour your work surface, roll the dough into a long rectangle, brush off any excess flour. Fold the dough into three parts. Start by folding the right third over toward the center, then the left side then toward the center. Seal the edges by pressing down. Make a mark in the dough by sticking 2 fingers in. Wrap the dough in cling film and refrigerate for 20-30 minutes or longer. You now have two folds.
Flour your work surface, roll the dough into a long rectangle, brush off any excess flour. Fold the dough into three parts. Start by folding the right third over toward the center, then the left side then toward the center. Seal the edges by pressing down. Make a mark in the dough by sticking 3 fingers in. Wrap the dough in cling film and refrigerate for 20-30 minutes or longer. You now have three folds.
Repeat this process until you have a total of six folds. Wrap the dough a final time and let chill for at least 30 minutes before using. Puff pastry can be stored for up 4 days in the fridge or for several weeks in the freezer. Wrap it tightly before storing.

Notes

This is make approximately 3/4 of a pound or 353 grams of puff pastry dough. When rolled out, you should end up with a 10" (25cm) square of puff pastry or four 5" squares of dough.

You can do two folds at once once you learn how to make puff pastry and speed up the process by 1/2 the amount of time. If you are new to making puff pastry, we highly recommend only one turn with a rest in the refrigerator for at least 30 minutes. It will take longer, but you are going to have better layers and less chance of melting the butter and ruining the puff pastry.

If you only have salted butter, omit the salt from the pastry dough.

You can add 1 tbs (12.5g) of sugar to enhance browning and help keep the dough more soft and pliable.

Nutrition

Pumpkin Squares Recipe

Jackson — Wed, 09 Nov 2022 21:35:39 +0000

A Little Guide to Baking Pumpkin Squares

This pumpkin squares recipe is very similar to pumpkin pie but easier to make and share! It is made with a buttery shortbread crust and topped with a silky pumpkin filling that will make you never want to bake another pie again. This is such an easy dessert to make that you'll wonder why you went to all the hassle making your own pie crusts for years.

This recipe blends together two of my favorites: shortbread and pumpkin pie and makes them into one easy and delicious dessert. By creating a simple shortcrust base, you take the guess work out of pie crust making. No more tough or soggy pie shells here, folks. Simply blend, press and chill down the base before baking. Whatever you do, don't skip the chilling process. This ensures each bite is filled with buttery and crispy goodness. Failure to chill the dough will result in a greasy crust. No one wants that.

Next, you bake the crust and as it's cooling, you make the simplest custard type filling. It's so delicious and easy you'll wonder why you've been buying canned milk and expensive ingredients for years. Use anything from skim to whole milk or even heavy cream. The more milk fat, the silkier the pie. Even lactose-free milk works fabulously in this recipe. If you like, you could also sprinkle the top with some chopped nuts in the last 15 minutes of baking. About 1/2 cup or 56 grams will do. This will result in a nice nutty texture to balance everything out. Perhaps some walnuts or pecans to compliment the pumpkin and buttery crust? Finally, if desired, garnish the pumpkin squares with a nice helping of whipped cream. Everyone loves a bit of whipped cream on custard.

Step-By-Step Instructions

Below, we will teach you how to make this recipe in a few simple steps. Pumpkin squares are much easier to make than pumpkin pie.

Step 1: Make the Crust

In a large bowl, cream together softened butter and sugar.

Then add in the flour and vanilla.

Mix until the dough starts to clump and sticks together. Do not over mix the dough. If using an electric mixer, use a low speed.

Pour the dough into a 8" (20cm) pan lined with aluminum foil sprayed with cooking spray or parchment.

Press the dough as evenly as possible, then chill until firm. This can take 20 minutes up to 1 hour depending on how soft the butter was when you mixed the dough. Do not bake until firm to prevent a greasy and burnt crust.

Bake in the center of the oven until the edges are lightly golden. Remove to a wire rack and set aside.

Step 2: Make the Filling

In a small bowl, add your sugar, spices and salt.

Stir or sift together until well combined and there are no more lumps. Set aside.

In a large bowl, add pumpkin, sugar mixture, eggs and milk.

Whisk. Just until it's smooth, no more. At first it doesn't want to come together, but then it blends smoothly.

The batter will be very thin. This is desirable. Pour on top of the crust.

Tap out any air bubbles and place on the center rack to bake.

Step 3: Bake and Cool

Bake the pumpkin squares until the temperature reads 175°F (79°C) and allow the pan to cool on a wire rack to room temperature. Cover and chill until firm for a minimum of 2 hours in the fridge. Overnight is ideal.

After they have had time to chill, they will slice very nicely. If you cut them while still hot, the filling may be runny. They need to cool down and chill to full set.

Looking for another pumpkin treat? Try these old-fashioned pumpkin cupcakes with cream cheese frosting.

Substitutions and Tips

Here are some common substitutions and tips for this easy pumpkin squares recipe.

Dollop generously with whipped cream or vanilla ice cream just before serving.
All spice can be substituted for 1/4 tsp (.5g) ground cloves and 1/8 tsp (.25g) ground nutmeg.
Pumpkin pie spice can be substituted for all the spices in the recipe. Simply use 1 1/2 tsp (3g.)
Sprinkle 1/2 chopped nuts (pecans or walnuts) on top during the last 15 minutes of baking.
Do not use a glass dish or let it come to room temperature before placing into a hot oven to prevent thermal shock and shattering the glass. Metal baking pans are recommended for this recipe.
Fat-free, 2%, whole milk or buttermilk can be all be used for this recipe. Whole milk will give the richest flavor, but fat-free tastes excellent! For a tang, try buttermilk.
You can replace up to one-half of the white flour with whole wheat flour. You may need to add 1 – 2 tablespoons (15 – 30mL) of milk to get a smooth dough as whole wheat absorbs liquid more readily.
Margarine can be used in place of the butter for this recipe in equal amounts. Be sure that it is margarine and not vegetable oil spread.

Storage

Pumpkin squares must be kept chilled until serving. Bring to room temperature just before serving or serve chilled. Cover the top in plastic wrap or store in an airtight container and store in fridge up to 4 days.

Freezing for a long period of time is is not recommended as it changes both the texture and taste negatively after a short period of time. To freeze, store in an airtight container and freeze up to 3 months. For best taste, freeze no longer than 1 month. Thaw overnight in the fridge.

Pumpkin Squares Recipe

These pumpkin squares have a silky pumpkin layer on top of a buttery shortbread crust. It's like pumpkin pie without all the work!

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 154.1kcal

Ingredients

For the Crust

1 ¼ cups (187.5g) flour
½ cup (113g) softened butter
¼ cup (50g) sugar
½ tsp (2.5mL) vanilla

For the Filling

1 can (15oz) pumpkin
1 cup (240mL) milk
2 large (100g) eggs
½ cup (100g) granulated sugar
¼ cup (56g) brown sugar
1 tsp (2g) cinnamon
½ tsp (2.5g) salt
½ tsp (1g) ginger
¼ tsp (.5g) allspice

Instructions

For the Crust

Generously butter one 8" square cake pan or use baking spray. Set aside.
Cream together sugar and butter. Mix in flour and vanilla until just combined. Spread evenly and press mixture firmly into bottom of pan. Chill 30 minutes or until firm.
Preheat oven to 350°F (180°C) and bake 15 - 25 minutes or until the edges are lightly brown. Remove to a wire rack to completely cool while you prepare the filling.

For the Filling

In a large bowl, combine sugar, salt and spices. Whisk in pumpkin, eggs, and milk until smooth. Pour over cooled crust.
Bake 35 - 45 minutes or until the center temperature reaches 175°F (79°C.) The center should slightly jiggle when shaken but not be liquid. A knife inserted in the center should come out clean. It will finish setting as it cools.
Cool in pan on wire rack. Refrigerate for a minimum of 2 hours to set. Keep chilled until ready to serve. Decorate with whipped cream, if desired. Immediately store leftovers in fridge.

Notes

All spice can be substituted for 1/4 tsp (.5g) ground cloves and 1/8 tsp (.25g) ground nutmeg.

Pumpkin pie spice can be substituted for all the spices in the recipe. Simply use 1 1/2 tsp (3g.)

If desired, sprinkle 1/2 chopped nuts (pecans or walnuts) on top during the last 15 minutes of baking.

Do not use a glass dish or let it come to room temperature before placing into a hot oven to prevent thermal shock and shattering the glass. Metal baking pans are recommended for this recipe.

Nutrition

Homemade Graham Cracker Crust Recipe

Jackson — Sat, 29 Oct 2022 06:39:52 +0000

Such a Simple Recipe that Makes a Big Difference!

Why should you make your own graham cracker crust as opposed to purchasing one? First, it is cheaper. Second, it is easy to do. And third, it's absolutely delicious and much better than the store bought. Perhaps when you are done learning how easy it is to make this graham cracker crust, you'll want to modify it? Instead of plain graham crackers, try the chocolate, honey or cinnamon flavored ones. Or perhaps try some vanilla wafers, gingersnaps or shortbread cookies in place of the graham crackers entirely! You can also swap out the sugar for brown sugar or honey. Add a tsp of cinnamon to the crust for a pleasant surprise. And once you are done learning how to make a graham cracker crust, what about learning how to make an icebox lemon pie?

A homemade graham cracker crust recipe is one of the simplest recipes out there and yet, it makes your desserts taste so much better than store purchased. There is something about using fresh graham crackers that just makes a world of difference. When making this crust, you only need two to three ingredients, too! The sugar can be skipped entirely if you are trying to cut sugar and calorie content. It only changes the end result slightly.

Step-By-Step Instructions

Let's get started with this simple recipe. I promise, it's one of the easiest recipes you'll make and it really improves your pies and cheesecakes!

Step 1: Gather your supplies

It's always good to gather your ingredients ahead of baking so you will know if you have run out of an item or don't forget to put in an ingredient. Go ahead an melt that butter. You can use either the microwave or stovetop.

Step 2: Crush the Graham Crackers

Crush up your graham crackers. You can use a plastic baggie and a rolling pin, a food processor, a blender or even a bowl and a sturdy spoon. Crush them until they are fine.

Step 3: Prepare your Pie Crust

Pour them into a large bowl.

Add in the sugar and stir. Next, add in the melted butter and mix until they are well coated.

Step 4: Chill or Bake the Crust

Pour into a pie shell, spread out evenly and press down firmly with clean hands. If you chill the pie shell, it will solidify the butter and make it a really nice and crisp crust.

You have two options. Either chill the crust and don't bake it, or bake it until it is golden brown and toasted. We recommend baking for best flavor.

It will come out puffy and settle as it cools. Cool complete before storing or adding your filling. That's all there is to this recipe!

Substitutions and Tips

Here are some common substitutions and tips for this graham cracker crust recipe.

Substitute graham crackers for your favorite shortbread type cookie or biscuit. Shortbread, vanilla wafers, digestive biscuits and oreo cookies without the filling are a few good examples. You need enough to end up with 1/2 cup (76g) of crumbs.
Add some spice to your crumb base. Try 1/2 tsp of ground ginger or cinnamon.
Sugar isn't necessary when chilling the crust, it will add a little sweetness. It is mainly used to help the crumbs adhere together when baking by melting the sugar.
Do not put cold glass pie pans straight into the oven. Some glassware is prone to cracking, breaking or even shattering due to thermal shock.

Storage

After the crust has throughly cooled, wrap tightly and store up to a week on the counter. If not kept tightly wrapped, the crumbs will soften and go stale. For best results, make these crusts the day or night before you need them.

For longer storage, wrap the well with plastic wrap store up to 3 months in the freezer. It is best frozen unbaked. Do not store around foods with strong odors such as onions or garlic. It can be baked frozen or brought to room temperature by placing wrapped on the counter for several hours. If baking frozen, add 5 - 7 minutes to the baking time.

Graham Cracker Crust

This is an easy recipe for both a no-bake and baked graham cracker crust which is perfect for cheesecakes, pudding pies, no bake desserts and more!

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 134.4kcal

Ingredients

1 ¼ cups (140g) graham cracker crumbs
¼ cup (56g) butter or margarine
2 tbs (25g) sugar*

Instructions

Preheat oven to 350F (180C.)
In a microwave safe bowl or a sauce pan, melt the butter or margarine and allow to cool slightly.
Using a blender or a food processor, pulse one package (9 - 10 sheets) of graham crackers until fine. You can also use a bowl and the bottom of a cup or a ziplock bag and a rolling pin to crush the crackers.
In a large bowl, stir in the sugar. Add the melted butter and mix until well coated.
Pour contents into a 9" (23 cm) pie pan. Press down evenly along the bottom and up the sides of the pie pan.
Bake 10 - 15 minutes or until the crust is lightly golden brown. Remove from the oven and cool on a wire rack completely before filling.
For the no-bake method, after forming the crust, chill 1-2 hours or until firm.

Notes

* Sugar is completely optional. It helps keep the crust together during the baking process by caramelizing. You can use any type of sugar you desire.

This is for a standard sized pie plate. For deep dish pans or a thicker crust, simply double the recipe.

Baking is optional. If you do not want to bake the pan, chill for several hours or overnight until firm. The crust will be more crumbly and softer than one baked.

The firmer you press the mixture, the more compact and hard the crust will become. For most recipes, use medium pressure.

Substitute graham crackers for vanilla wafers, flavored graham crackers, gingersnaps, or digestive biscuits. Use as many as needed to get a total of 1 1/4 cups or 140 grams of crumbs.

Nutrition