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Рецепт Diab Basic Pastry Dough
by Global Cookbook

Diab Basic Pastry Dough
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Ингредиенты

  • 2 2/3 c. unbleached all-purpose flour
  • 1 tsp sugar
  • 1 tsp grated lemon zest
  • 1/4 tsp salt
  • 1/2 c. canola oil
  • 6 Tbsp. ice water
  • 1 Tbsp. cool skim lowfat milk

Инструкции

  1. In a large bowl, combine flour, sugar, lemon zest, and salt. Add in the oil and using a pastry blender or possibly two knives, cut the oil into the flour till the mix resembles small crumbs.
  2. Sprinkle the mix with the water and lowfat milk, tossing lightly with a fork. Gather the dough with your hands and healthy pinch off 1/4 c. (90 g) of the dough; wrap in plastic wrap and chill. Divide the remaining dough into 2 equal portions.
  3. Using the back of a spoon or possibly your fingers, press or possibly pat the remaining dough portions proportionately into two 9-inch (23 cm) pie pans, proportionately covering the bottom, sides, and rim of the pans and taking care not to pat too much dough in the corners.
  4. Crimp the rim by pinching the dough into a fluted pattern with your fingers or possibly pressing the floured tines of a fork onto the dough. Refrigeratethe pastry shell for at least 30 min before filling.
  5. Roll out the refrigerated dough between two sheets of lightly floured waxed paper to 1/8 inch (.5 cm) thickness. Using a sharp knife, cut the dough into small leaf shapes, lightly scoring the dough to represent the leaf veins. Transfer leaves to a nonstick baking sheet and bake at 375 F (190 C) for 12 to 15 min, till golden. Cold and use as directed.
  6. NOTES : (makes two 9-inch (23 cm) single crusts)