I have been using this pie crust recipe for the past 40 years. I especially like using it for single crust pies like lemon meringue and pumpkin. A single crust plain pastry is pictured above and a single crust lemon meringue pie is pictured below.

This originally started with me wanting to make arlettes and palmiers but not really being motivated to buy puff pastry from the store. I got a day off work and decided to give it a try. It turns out to be a lot of fun to do and you get a much better pastry than the store bought one.You definitely need a french rolling pin for working the butter. Whether or not you need a pastry scrape depends on how hot your kitchen is. It's been a chilli winter for me so I didn't actually use mine.Puffy pastry is best used the day you make it but you can keep it in a Tupperware container for a few days in the fridge.

This crust is flaky and light. Not at all heavy, just plain awesome.

Very simple southern comfort food!

Here is my 4th ramazan Special recipe.Today I am sharing with you guys the recipe of puff pastry dough. Follow some tips and tricks and you can make it perfect.Learn how to master the technique of a puff pastry and prepare it from scratch with the help of this useful step-by-step guide. Your fruit pies and other pastries will reach a new level!This way, you can follow the instructions one by one, making sure you don’t go wrong at any time in the recipe.Enjoy how to make puff pastry dough at home with detailed steps recipe.Please check MY other ramazan recipes 👇Check out this delicious recipe: Pumpkin raita https://cookpad.wasmer.app/us/recipes/12176309-pumpkin-raita?token=T7efHix3d7HutnDfEYbLrxqpCheck out this delicious recipe: Ramazan Special bhaliyain or pakorian https://cookpad.wasmer.app/us/recipes/12174357-ramazan-special-bhaliyain-or-pakorian?token=RJ6zys76CUE61kgzzFE46p6oCheck out this delicious recipe: Roll and samosa sheets or patti https://cookpad.wasmer.app/pk/recipes/12139136-roll-and-samosa-sheets-or-patti?token=5KSizuzw2h8qaxRs69uwjKkX

I thought up this recipe so I could have easy and quick pastry dough whenever I need it.Just lift and press down with the whisk and spatula during Step 2 and 3. Do not knead the dough.If you are in a rush, let the dough sit in the fridge for 1 hour and in the freezer for 30 minutes.You can keep this dough for 1 week in the fridge and for 1 month in the freezer. It comes in handy if you make it in advance when you have time. Recipe by Cyikwupyi

I wanted to make a pastry dough with one block (200 g) of butter.Fold the dough rapidly so that the butter won't melt. I did it twice in 3 sets, but if it's taking too much time and hard to fold, chill the dough for a while in the refrigerator before continuing. Recipe by nyonta

Recipe : www.dessertfortwo.com/15-minute-puff-pastry/I used this recipe to make puff pastry for my "Apple Turnover". Check my "Apple Turnover" recipe on my previous post.

This is the basic shortcrust pastry that I've been making for a long time. I've been using a food processor to make this recently, and it's become much easier and convenient to make.When you make it, be quick with your hands. If the dough is too sticky, as you go through the recipe steps, chill the dough in the refrigerator from time to time. (This a layered dough so if the butter melts, it won't have that light crispy texture.) If you use unsalted butter, add 1/4 teaspoon of salt to the mixture. Recipe by Yukiline

This puff pastry is a family recipe passed down to me from my mom. Frozen puff pastry is easy to use, but homemade puff pastry is truly delicious.I think it's better to make the crust in a cool place so the butter won't melt. The dough won't come together easily at first, but don't give up. As you continue rolling it out and folding it, it will come together. Recipe by Bulgari angel

I made choux pastry for the first time in ages and it came out tasting really good. Adding almonds to the choux pastry makes it smell so amazing, I really love this recipe. (Makes 12-13 7cm cream puffs)Please get these in the oven as quickly as possible while it's still warm. If you can't get it to pipe out properly put the mixture back in the bowl and keep it heated at an appropriate temperature suspended over a bowl of hot water.Baking time will vary depending on your oven so please adjust it accordingly.(Recipe by nyonta)