how do you make pastry for meatpie or normal dough?

Question

when you make dough, what are the ingredients? do you need butter? i am making pastry!

Answer 1

MEAT PIE PASTRY

1 lb. lard
1 c. boiling water
5 c. flour
Pinch of salt

Pour boiling water over lard, let cool slightly. With electric mixer beat until creamy, add flour and salt. Refrigerate to cool. Form into balls for rolling out pie crust.

Answer 2

There are differences between dough and pastry. Pastry is simply plain flour, butter or marg, lard or vegetable alternative pinch of salt and water and needs chilling for half an hour before use. Dough requires stronger flour and yeast and needs to be in a warm place to rise.

Answer 3

OLGA's PIE CRUST:

4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg

Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.

In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies.

Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

Answer 4

Short crust pastry - marg and butter in equal amounts mixed into large amout of plain flour and pinch of salt and rub it in well - when it looks like breadcrumbs make it a dough by adding a little water - not ot much or it willbe mess, not pastry. I never measure anythig - sorry, I just have been doing it so long, roll out and coat with mixed egg and milk before baking for a golden glaze

Answer 5

All you need for a basic pastry are flour, fat (lard, butter or margerine are all OK, they just give slightly different results), a pinch of salt and cold water. You need twice as much flour as fat (weight, not volume). If you're using a 1.5 pint pie dish, you need 175g (6 oz) flour (therefore 3oz fat), and if you're using a litre or 2-pint pie dish, you need 225g (8oz) flour, therefore 4 oz fat. You don't have to be overly accurate though. I generally judge it by eye, but if you're not used to making pastry, it's good to have a guideline.

First, sieve your flour and salt into a mixing bowl. Make sure the fat is cold, straight out of the fridge, and cut the fat into cubes (or if you're using marg, divide it into smaller blobs), and pop it into the flour. Make sure your hands are cold throughout this process, and if necessary, run your hands under the cold tap from time to time, as you don't want the fat to melt into the flour. Using your fingertips, gently rub the fat into the flour. You need to use as light a touch as you can, to keep air in the mixture, and as soon as the mixture resembles breadcrumbs, and all the fat is incorporated into the flour, stop. If you rub it in for too long, the butter will melt and stick to itself, and if this happens, you may be able to save it by adding more flour. With pastry, less is more!
Next, get a blunt metal knife, add a drop of water to the flour mix, and stir it in firmly, but not vigorously. Again, the less you handle the mix, the better. Keep adding your cold water a drop or two at a time, stirring it in, until it comes together, and is still quite dryish in texture. You want it to come together in a ball, and to be able to stick together, without being sticky in texture. Then, with floured hands, take the pastry, put on a floured surface, and using a floured rolling-pin, roll it out gently. Don't press down on it, keep turning the dough (re-flouring the surface and rolling pin as needed) to stop it sticking to the surface, and to get the thickness and shape even. When you line your pie dish, make sure you cut the pastry a bit bigger than the dish itself, as pastry shrinks when it's cooked. With the leftover pastry cuttings, make a ball, and re-roll then cut out the lid. To stick the lid to the pie and glaze the top, you can use beaten egg or milk. Also, it can help to make a small slit or hole in the middle of the pie lid, to allow steam to escape during cooking. Hope that helps!

Answer 6

flour and margarine , more flour and half margarine, lift the mixture up inyour fingers to take in air , when the mixture resembles fine bread crumbs ,make a well in the middle of the bowl and use enough COLD WATER to bind it in to dough, dont have it too wet , put the mixture out on to a floured board and sprinkle with sieved flour and knead it until you have a nice pile of dough, leave it stand if you have the time, if not you can carry on. all your utensils must be cold when making pastry. ITS ALWAYS NICER TO MAKE YOUR OWN

Answer 7

as a general rule ratio of 4 to 2..so 4onz flour to 2 onz butter..but its just as cheap to buy it, as you dont then have to let it rest.

Answer 8

use shortcrust pastry .you can buy it ready made from super markets very cheap and alot quicker ...you will find it near all the baking stuff ...good luck !!!!!!!!!!!!!

Answer 9

Buy Jusrol Ready made Puff or Short. then tell em you made it yourself!

Answer 10

this site may give you ideas on making pastries

http://www.pastryrecipes.com/products.htm