{"id":2170,"date":"2012-10-24T19:58:35","date_gmt":"2012-10-24T19:58:35","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=2170"},"modified":"2020-08-29T11:38:29","modified_gmt":"2020-08-29T18:38:29","slug":"pastry-dough","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/pastry-dough\/","title":{"rendered":"Pastry Dough"},"content":{"rendered":"<p>You can use a pastry cutter, but it is easier to use your food processor.&nbsp; Just make sure you do not overprocess your dough, or it will be tough.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>4 CU flour<\/li>\n<li>1\/4 CU granulated sugar<\/li>\n<li>1\/4 CU dark brown sugar<\/li>\n<li>Juice and zest from one lemon<\/li>\n<li>1 stick butter (cold) pieces<\/li>\n<li>1 tsp salt<\/li>\n<li>1 egg plus 1 yolk<\/li>\n<li>Pulse above together, then add ice cold water<br \/>\nPulse only long enough to bring dough ball together<\/li>\n<\/ul>\n<p><strong>STEP BY STE<\/strong>P<\/p>\n<ol>\n<li>Cut all ingredients together or pulse in food processor<\/li>\n<li>Add water with food processor running only to incorporate &#8211; DO NOT OVERPROCESS<\/li>\n<li>Wrap dough in plastic, and refrigerate for 30-60 minutes<br \/>\nFreezes well too.<\/li>\n<li>Roll dough flat, but not too thin, then transfer to pie pan or parchment paper.&nbsp; Roll onto your rolling pin to transfer to keep it from breaking apart.<\/li>\n<li>Dock crust so that dough doesn&#8217;t puff up<\/li>\n<li>Sprinkle lightly with a bit more brown sugar<\/li>\n<li>Cover with foil, and bake at 375\u00b0 for 20 minutes<\/li>\n<li>Remove foil and bake 5 more minutes<\/li>\n<\/ol>\n<p><strong>NOTES<\/strong><\/p>\n<ul>\n<li>Fill with savory or sweet filling.<\/li>\n<li>If you are making a rustic free-form tart, put fruit in just after step four<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>You can use a pastry cutter, but it is easier to use your food processor.&nbsp; Just make sure you do not overprocess your dough, or it will be tough. INGREDIENTS 4 CU flour 1\/4 CU granulated sugar 1\/4 CU dark brown sugar Juice and zest from one lemon 1 stick butter (cold) pieces 1 tsp &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/pastry-dough\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pastry Dough&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,137,129],"tags":[],"class_list":["post-2170","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-dessert","category-part-of-another-recipe"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2170"}],"version-history":[{"count":10,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2170\/revisions"}],"predecessor-version":[{"id":20191,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2170\/revisions\/20191"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}