Butter Crust Pastry
This traditional Parsi-style butter crust yields a flaky, tender pastry perfect for savory pies or steamed puddings. By incorporating fresh butter into sifted wheat flour and employing a folding technique similar to rough puff pastry, the dough achieves delicate layers. It serves as an excellent all-purpose foundation for both baked and steamed dishes, offering a rich, buttery flavor profile that can be enriched further with extra butter if desired.
Ingredients
- 1 pound Wheat flour (sifted) (Originally '1 Ratal'. Use high-quality all-purpose or pastry flour.)
- 6 ounces Fresh butter (cold) (Originally '15 Tolas' (approx 175g or 3/4 cup). For a richer crust, the recipe suggests increasing to 20 Tolas (approx 8 ounces).)
- 1 teaspoon Baking powder (Originally '1 flat spoonful'.)
- 1 pinch Salt (Originally '1 pinch ground salt'.)
- 1 cup Cold water (Originally '1 Pasher' (approx 250ml). Use enough to bind the dough.)
- 2 tablespoons Flour (for dusting) (Quantity estimated for dusting (Sata).)
More recipes using Flour
Excellent Puff Pastry for Pie
This traditional puff pastry recipe creates a spectacularly flaky and buttery crust through the classic technique of lamination. By folding firm, cold butter into a dough enriched with egg yolks, hundreds of delicate layers are formed that puff and separate beautifully when baked. The result is a rich, golden-brown pastry that serves as an exceptional foundation for both sweet and savory pies.
Biscuit Crust for Tarts
A classic Parsi-style shortcrust pastry recipe from 1900, designed specifically for creating tender, biscuit-like shells for tarts and tartlets. This rich dough combines wheat flour with butter, egg yolks, and a touch of sugar, kneaded with milk to form a sturdy yet flaky base. It is rolled out to a quarter-inch thickness and is perfect for holding both sweet and savory fillings before baking.
Puff Pastry
This historical method for making puff pastry creates an exceptionally flaky and light crust through a unique layering technique. By lightly roasting the flour to remove moisture and stacking buttered layers of dough rather than just folding them, this recipe achieves a professional, airy texture perfect for patties, tarts, or jam puffs. The addition of fresh lime juice to the dough ensures the pastry remains tender and melts in the mouth.
Iced Puff Pastry
This historical recipe utilizes a unique cooling technique where the dough rests on crushed ice between turns, ensuring the butter remains perfectly solid for maximum flakiness. It yields a classic, high-rise puff pastry with distinct, airy layers and a rich, buttery flavor superior to standard methods. Ideal for savory pies, vol-au-vents, or sweet tarts, this dough creates a delicate, golden-brown crust that shatters beautifully upon biting.
Instructions
- 1In a large mixing bowl, combine the sifted wheat flour, salt, and baking powder. Ensure they are thoroughly mixed together.
- 2Add the cold butter to the flour mixture. Rub the butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
- 3Gradually pour in the cold water while mixing with a knife or fork to keep the butter cold. Continue mixing until the dough just begins to come together.
- 4Gather the dough and place it on a surface dusted with extra flour. Roll the dough out, then fold it double (fold it over onto itself). Roll it out once more. This process creates the layers for the crust.
- 5The crust is now ready to be used for steamed puddings or other pastry dishes. For best results, wrap and chill for 30 minutes before final use.
You Might Also Like
Biscuit Crust for Tarts
A classic Parsi-style shortcrust pastry recipe from 1900, designed specifically for creating tender, biscuit-like shells for tarts and tartlets. This rich dough combines wheat flour with butter, egg yolks, and a touch of sugar, kneaded with milk to form a sturdy yet flaky base. It is rolled out to a quarter-inch thickness and is perfect for holding both sweet and savory fillings before baking.
Puff Paste Crust Patties
This traditional recipe creates flaky, buttery patties using a unique lamination technique where the dough is cut into strips, stacked, and rolled into a spiral log before shaping. The resulting pastry shells are incredibly crisp and multi-layered, perfect for holding savory meat or vegetable fillings. These golden-brown treats are baked in individual molds, making them an elegant appetizer or satisfying snack.
Excellent Puff Pastry for Pie
This traditional puff pastry recipe creates a spectacularly flaky and buttery crust through the classic technique of lamination. By folding firm, cold butter into a dough enriched with egg yolks, hundreds of delicate layers are formed that puff and separate beautifully when baked. The result is a rich, golden-brown pastry that serves as an exceptional foundation for both sweet and savory pies.
Puff Pastry
This historical method for making puff pastry creates an exceptionally flaky and light crust through a unique layering technique. By lightly roasting the flour to remove moisture and stacking buttered layers of dough rather than just folding them, this recipe achieves a professional, airy texture perfect for patties, tarts, or jam puffs. The addition of fresh lime juice to the dough ensures the pastry remains tender and melts in the mouth.