Mealy Pie Dough (Pâte Brisée) Sugar Geek Show
Lay rolled dough into a pie tin, and push it into the sides, avoiding stretching or tearing the dough. Chill rolled dough in pie tin. 3. In small bowl, mix together sugar, flour, salt, cinnamon, ginger, and cloves with a whisk and set aside. 4. Pour lemon juice in bowl big enough to hold apples. 5.
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Add an extra tablespoon of liquid (either cream or water) at a time until the dough forms into a ball. You may need to knead the dough a few times for the liquid and dry ingredients to combine. Avoid overworking the dough at this point. Stop once the dough is just combined into a ball.
Mealy Pie Dough (Pâte Brisée) Sugar Geek Show
Mealy and Flaky Pie Dough Recipe Basic Procedure. Sift flour, salt and sugar (if needed) together in a large bowl; Cut the fat into the flour. Gradually add a cold liquid, mixing gently until the dough holds together. Do not overmix. Cover the dough with plastic wrap and chill thoroughly before using. Basic Pie Dough Recipe. Yield: 5 lbs
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2 1/2 cups (325 grams) flour. 1 tablespoon (15 grams) granulated sugar. 1 teaspoon (5 grams) fine sea or table salt. 1 cup (8 ounces or 225 grams) unsalted butter, very cold. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
Mealy Pie Dough (Pâte Brisée) Sugar Geek Show
The perfect pie crust is both flaky and tender. It has light flaky layers. A tender and golden brown crust that has flavor good enough to eat on its own. The layers of dough are distinct and clearly seen. The crust bakes up to a golden delight not brown. The crust is sweet smelling like a fresh pastry shop.
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Mealy pie dough sounds like a weird name I know but all it means is that this pie crust is like a shortbread. It's easy to cut, is nice and firm and holds it.
Mealy Pie Dough Sugar Geek Show
Laminated Pastry. Laminated pastry dough is made by folding a piece of pastry onto itself many times. In between each layer is a thin slathering of butter. This creates a multi-layered and flaky finished dough. Unleavened examples of this kind of dough are puff pastry and phyllo dough. A leavened version is a croissant.
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Step-by-step instructions for making traditional mealy pie dough, ideal for juicy fruit pies or custard pies. The recipe below makes enough dough for one do.
Mealy Pie Dough (Pâte Brisée) Sugar Geek Show
The ratio of fat to flour in both types of pie crusts will vary depending on the desired texture and flavor. A flaky pie crust is made with flour and a pea-sized amount of fat. A typical mealy pie crust is made by combining fat and flour to make a more coarse meal. When fat is small, it makes a denser dough because it does not absorb moisture.
Mealy Pie Dough (Pâte Brisée) Sugar Geek Show
Instructions. Combine together the flour and salt in the bowl of your stand mixer with the paddle attachment. Add in your cold butter and mix on low until the mixture resembles a coarse mealy sand. Add in the egg and water and mix on low until the dough sticks together. Flatten the dough and wrap it in plastic wrap.
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Mealy pie dough is a type of pie crust that is known for its crumbly and tender texture. It is often used for pies that have a juicy filling, as the mealy dough can help absorb excess moisture and prevent the crust from becoming soggy.
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Mixing: Collect all equipment. Collect and scale ingredients. Dissolve salt in water. Set aside. Place flour and shortening in mixing bowl. Rub or cut shortening into flour to the proper degree: For mealy dough—until it resembles coarse cornmeal. For fl.
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Flaky pie crust will absorb more moisture than a mealy pie crust. Thus, they're best used for a top crust or lattice design. The flaky variety is also great for cold pies when pre-baked and filled with mousse or cream fillings.
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Freeze for 20 minutes. Place some aluminum foil over the top of your crust and fil it with pie weights or dried beans. Bake for 10 minutes then remove the foil. Put the pie back in the oven and bake another 15-20 minutes or until the crust is golden brown and shrinks slightly from the sides.
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To make a coarse meal, cut the fat into the flour at a low speed until it resembles coarse bread. In a mixing bowl, combine the butter and shortening. To make the Dough moist, combine ice-water, vodka, and a beaten egg. Allow it to rest in the refrigerator for at least thirty minutes.
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Blind baking is a common practice in the baking world. The definition is to partially or fully bake a pie or tart crust before adding the filling. Since a pie of tart dough has a tendency to warp during cooking, it must be weighted down so that it can retain its shape. Blind baking is generally used for pies with wet fillings to give the crust.
