1 cup all-purpose flour
1 tbsp granulated sugar
3 tbsp to 5 tbsp cold water
1 pinch salt
1/2 cup cold butter
Directions
1. Blend flour, salt, and sugar together in a large bowl. Cut butter
into 1/2-inch cubes and add to flour mixture. Using a pastry blender
or 2 knives, cut butter into dry mixture until it is the consistency
of coarse meal.
2. Gradually sprinkle 3 tablespoons water over flour mixture, using
a fork to work liquid into flour. Then work in just enough remaining
water so dough can be gathered into a firm ball.
3. Flatten ball slightly with the palm of your hand. Wrap pastry and
refrigerate at least until chilled, about 30 minutes. Pastry will
keep well in the refrigerator for several days. It also freezes well.
DOUBLE CRUST PIE; Follow recipe instructions given to make a 9-inch
pie shell, using 2 cups all-purpose flour, 1/4 teaspoon salt, 2
Tablespoons granulated sugar, 1 cup cold unsalted butter and 7 to 10
tablespoons cold water.
Servings: 1 servings
Butter Pastry Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Experts have tracked the existance of recipes back into ancient history, in truth as far back as the early Egyptians, and possibly even further. In practice though, these, ancient cookbooks were just simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in Roman times 25BC a man called Apicius created some documents which described recipes cooked by the Romans. In his works, he tells us how the roman meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of Roman times were skilled in the use of a wide range of herbs, including some familiar names like thyme, mint and parsley. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, such as basil and coriander. The introduction of these new culinary ideas led to a torrent in recipe publications, the majority of which are now in academic collections. During the succeeding few hundred years, the rich families of the West tried to offer the best banquets, and consequentially cooks and their recipe collections increased in prestige. However, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of television brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Butter Pastry recipe.
