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Tender Teff Pastry Crust

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Tender Teff Pastry Crust

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Tender Teff Pastry Crust Recipe Tender Teff Pastry Crust Recipe

Teff flour provides tenderness and distinct blank and healthy taste to this single-crust pastry dough. Without the sugar, it is the superb crust to counterpoint maximum any savory quiche or pot pie filling, and with the sugar you can have a perfectly flaky and somewhat nutty crust through which to bake your favourite seasonal pies.

At a look

Prep
Total
Yield
crust for a single-crust pie

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • three/four cup teff flour
  • half of teaspoon salt
  • 1 half of teaspoons sugar, not obligatory
  • 1/four cup vegetable shortening
  • 6 tablespoons chilly unsalted butter
  • three to five tablespoons ice water

  • four 1/four oz. King Arthur Unbleached All-Purpose Flour
  • three half of oz. teff flour
  • half of teaspoon salt
  • 1 half of teaspoons sugar, not obligatory
  • 1 five/eight oz. vegetable shortening
  • three oz. chilly unsalted butter
  • 1 half of to two half of oz. ice water

  • 120g King Arthur Unbleached All-Purpose Flour
  • 99g teff flour
  • half of teaspoon salt
  • 1 half of teaspoons sugar, not obligatory
  • 46g vegetable shortening
  • 85g chilly unsalted butter
  • 43 to 71g ice water

Instructions

  1. In a medium blending bowl, whisk in combination the flours, salt, and sugar.
  2. Work within the shortening till the mix is frivolously crumbly.
  3. Cut the butter into half of” cubes, and paintings them into the flour combination. The combination must be erratically crumbly at this level, with some better dime-sized items of butter amongst smaller ones.
  4. Add three tablespoons of water, and toss to mix.
  5. Allow the mix to leisure for three to five mins (the teff flour will slowly soak up extra water right through this time), then toss with sufficient further water to make the dough slightly cohesive. If you grasp a handful, it must dangle in combination.
  6. Shape the dough right into a disk about 1″ thick, and refrigerate it for 30 mins or longer.
  7. Remove the dough from the fridge, and roll it to the scale wanted (about 12″ to 13″ for a nine” pie).
  8. Place it in a pie pan, and refrigerate it whilst you get ready your filling. Fill and bake as directed for your recipe.
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