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Williams Sonoma Olivewood Pastry Blender at Williams-Sonoma ($20) Jump to Review. Best Large: Spring Chef Large Dough Blender at Amazon ($9) Jump to Review. Best Set: Spring Chef Dough Blender and Pastry Cutter Set at Amazon ($12) Jump to Review. Best with Wire Blades:
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The dough will keep refrigerated for up to 3 days, or may be frozen (double-wrapped) for up to a month (thaw at room temperature for an hour before using). To blind bake the pastry for a single-crust filled pie or tart, roll out pastry 1⁄8 inch thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.
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5. In a bowl, mix together the flours and the salt, and turn it out onto a cold surface (like a pastry slab or countertop), and make a well in the center. 6. In another bowl, whisk together the egg yolk and the water. 7. Put the very-cold-butter in the middle. 8. Start to chop the butter into small pieces with a dough cutter.
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INSTRUCTIONS. 1. Mix the sieved flour and salt in a bowl. (add sugar if using) 2. Weigh out the butter and divide into 4 amounts. 3. Add one portion of the butter to the flour and using a round-bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
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To make pie crust, first combine flour, salt, and shortening. I put 2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour, 1 1/4 teaspoons salt, and 1/4 cup vegetable shortening into the bowl of my stand mixer. I then use the beater attachment at speed 2 to create an evenly crumbly mixture. (I've poured the mixture out onto a.
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Incorporating Wet and Dry Ingredients. When combining wet and dry ingredients, start by adding the dry ingredients to the mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients gradually. Use a spatula or mixer on low speed to blend the ingredients until just combined.
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Over-mixing can make the pastry a little tough, so stop mixing just as soon as the flour is incorporated. Keep the dough cold when rolling. If you start to notice any sticky or warm spots on the pastry as you're rolling it out, transfer the dough to the refrigerator for a few minutes to firm up. Cold dough is much easier to work with.
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Preheat your oven to 375°F (190°C) to blind-bake your crust. Line the inside of the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for about 15-20 minutes until lightly golden brown and firm to the touch.
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To use this kitchen gadget, combine the dry ingredients necessary in a mixing bowl. Then, put in pieces of cold butter, lard, or whatever fat your'e using in your pastry. Grip the handle and press.
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Drizzle 1/2 tablespoon of ice water over the floury area, then use the bench knife or bowl scraper in the same chopping motion to evenly distribute the water. Squeeze the dough to bring it together, move the large pieces to the side, then repeat with more ice water as needed until no dry flour remains on the surface.
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Combine the cookie dough mix, milk, vanilla, and egg in a large bowl. Using an electric mixer, cream ingredients together, then stir in your mix-in. Line baking sheets with parchment paper, then bake in the oven at 375 for 10-15 minutes, or until golden brown. Cool cookies on a wire rack. 3 cups cookie dough mix. 3 tablespoons milk.
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The Foley Fork, also called a blending fork, is a 6-tined kitchen utensil that has become a rather chic item to own. Julia Child used one occasionally on her original The French Chef television series, and she waxed poetic over it. The fork does a great job mashing potatoes, making guacamole, blending fat into flour for a pastry, beating eggs, stirring sauces, mixing batters, whisking salad.
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In a 9-inch pie plate or skillet, butter a layer of baking powder and the remaining ingredients. In a large mixing bowl, combine the flour and salt. To cut the shortening and butter, use a pastry cutter or two forks. To bake the pie crust, preheat the oven to 425 degrees Fahrenheit for 8 minutes.
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Remove the butter from the freezer and sprinkle on top of the dry ingredients. Grasping the handle of the pastry blender, push straight down onto the butter pieces and lift back up again, knocking.
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3) Toss together a fruit pie filling. The dough whisk isn't just for blending batters and bread doughs. Many King Arthur bakers like to recommend it for mixing up a fruit pie filling. It's particularly useful if you're baking with tender berries or other fruits that might bruise with too much handling.
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